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A Guide to Edible Flowers By Grit Blogger Karen Newcomb Many good cooks love to add new ingredients to their meals, not only their favorite herbs or spices, but an edible flower or two. Many herbs do double duty in the garden because their flowers are also edible. No garden should be without an herb garden […]Read more »
A few issues ago Mother Earth Living magazine printed the article “The Best Herbal Remedies You’ve Never Heard Of.” Even though some of you pointed out that you did know one or two of the listed herbs, everyone really seemed to enjoy the topic of largely unknown medicinal plants and the research behind them. With this in […]Read more »
Winter is cold, full of sickness and not much energy, it is the perfect time for thyme! The Greek word for thyme was said to mean “fumigate” for its strong balsamic odor. It was often used as an incense to dispel illness and germs in the air. Another derived meaning comes from the Greek word […]Read more »
By many accounts, kava-kava—or simply kava—is an herb on the brink of Western stardom. Manufacturers of herbal products report strong public interest in kava preparations, and articles appearing in the popular press have described kava use and its effects, both good and bad. While many Americans are becoming increasingly aware of kava’s ability to relax […]Read more »
Horse Chestnuts—also known by the colorful name “conkers”—have a long history of folk use for healing. While modern minds may find conkers an unlikely source of medicine, scientific researchers suggest the idea may not be so far-fetched—except it’s probably better to take your conker as a pill. “Conker” is British slang; they’re also known in […]Read more »
“Noch mal!” says Herr Gehring, pouring more beer. “Have another!” My husband and I don’t protest. When in Germany, where we recently spent nearly a year, we do as the Germans do. Is it the beer, or a trick of the Black Forest light? Glinting among the kohlrabi and rhubarb of the Gehrings’ garden […]Read more »
The leaves and tiny lavender-blue flowers of anise hyssop (Agastache foeniculum) smell and taste of anise, but its square stems and opposite leaves tell you it belongs to a different family entirely, the Lamiaceae (Labiatae), or mint family. The leaves look a bit like catnip, another mint-family member, but larger. Herb lovers claim it as a culinary herb, […]Read more »
Deadly nightshade, devil’s berries, death cherries, dwale. No matter what name it goes by, beladonna (Atropa belladonna) is one of the most poisonous herbs in the world. From suicide to murder, belladonna has been a favorite tool for centuries to bring about a quick (and unpleasant) death. Lethally beautiful, belladonna is an annual plant that grows about […]Read more »