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Post by nmlalba on Dec 23, 2007 1:49:50 GMT -6
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!
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Post by Pharmer Phil on Dec 23, 2007 6:27:59 GMT -6
OOPS! SORRY see thats what happens Nm when yer brain starts gettin old and miss-fires,  had two posts I was going to reply too.... now to see if I used your name on Biita's thread  |
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Post by Wrennie on Dec 23, 2007 10:11:17 GMT -6
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.
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Post by nmlalba on Dec 23, 2007 21:40:37 GMT -6
Hi Wrennie....
thanx lots fer d idea.... will try that when i get some seeds...
n....Pharmer Phil don't worry... i understand... m also like that alot....
Happy...Happy Christmas everyone!!!
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Post by Tonnymonk on Feb 20, 2008 13:57:33 GMT -6
I never knew that purslane was edible! I have tons of seeds if anyone is interested. Neat topic- I had never read in here yet |
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Post by Pharmer Phil on Feb 20, 2008 15:10:03 GMT -6
purslane grows in the garden..everywhere, and is the one persistent "weed" that has the GALL to resist my hoe... But, everything has a use, and purslane is very good, especially with pork  |
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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"). |
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Post by Tonnymonk on Feb 21, 2008 6:59:59 GMT -6
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Post by Pharmer Phil on Feb 21, 2008 8:41:45 GMT -6
outa all da things runnin thru me slightly demented lil mind that I could say here bout dat picture..... I can't think of a thang to say that will get us  so I reckon I'll jus  and say Yes'm 
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Post by abirdseyeview on Feb 21, 2008 9:17:06 GMT -6
 Oh my!
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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.  |
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Post by wf on Mar 16, 2009 22:39:57 GMT -6
Yarrow grows wild here quite freely shall have to harvest some this year.
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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! |
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Post by Laura on Mar 23, 2009 17:06:17 GMT -6
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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.htmlProgessive Kids also has a lot of really cool games that are similar- www.progressivekid.com/shop/Games.aspx |
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Post by GrannyG on Apr 6, 2010 21:22:05 GMT -6
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.
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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
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Post by njm740 on May 4, 2012 5:01:28 GMT -6
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Post by w8in4dave on May 4, 2012 7:37:31 GMT -6
I don't know much about this subject but would love to learn  |
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Post by Pharmer Phil on May 5, 2012 3:05:46 GMT -6
Great Link Njm...We just happen to have a HUGE patch of cilantro...we love it! |
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Post by mogarden on May 5, 2012 4:11:35 GMT -6
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?" |
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Post by njm740 on May 5, 2012 7:28:30 GMT -6
feel free to check natural news home page ,there are lots of very interesting information topics contained within.
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Post by BestoFour on May 10, 2012 19:54:01 GMT -6
Do you guys cook with a lot of herbs? I have rosemary, parsley, basil, dill, and mint planted but I never use them.
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Post by spuds on May 10, 2012 20:08:46 GMT -6
Do you guys cook with a lot of herbs? I have rosemary, parsley, basil, dill, and mint planted but I never use them. Would love em all,we have mint and thyme. |
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Post by njm740 on May 11, 2012 4:14:48 GMT -6
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.
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Post by Pharmer Phil on May 11, 2012 5:43:09 GMT -6
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 |
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Post by BestoFour on May 11, 2012 20:16:49 GMT -6
When putting rosemary in a salad how do you make it where you can eat it? Do you grind it?
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Post by njm740 on May 11, 2012 20:28:48 GMT -6
i JUST PICK THE SUCCULENT LEAVES FROM THE STEMS AND MIX THEM THROUGH OUT THE GREENS THEY ARE AROMATIC SO GO SLOW AT FIRST. roesmary is a wild nutrient boost period.
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Post by njm740 on May 11, 2012 20:46:36 GMT -6
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.
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Post by BestoFour on May 12, 2012 10:42:58 GMT -6
My rosemary has sort of like little needles on the stems. Do you crush them or just put them in whole. It doesn't have leaves.
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back on topic or I'll have ta go mad cow on ya.....
Oh my!
"...we're all mad here..." ~ Cheshire Cat
First welcome!! 
