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The salsifies are spring weeds.Three species are found all over North America, introduced from Europe. Salsify, also called vegetable oyster and oyster plant, Tragopogon porrifolius, is a purple-flowered plant with a flower shaped like a dandelion, narrow leaves, and a seed head like a large dandelion (about the size of a tennis ball). Meadow salsify, […]Read more »
Plantains, especially common plantain, Plantago major, and lanceleaf plantain, Plantago lancelolata, are very common plants, so common they usually go unnoticed. They’re small plants (up to 20” tall, often much less) with flat leaves and distinctive veins running the length of the rounded (common plantain) or long narrow (lanceleaf plantain) leaves. All the leaves come […]Read more »
Cleavers (galium aparine). The name (Galium) is derived from gala which is Greek for ‘milk’ (cleavers was used to curdle milk for cheese) and the species name ‘aparine‘ comes from the Greek word apara meaning ‘to seize’. Also known as Bedstraw because it was used to stuff mattresses. Cleavers is a persistent, sticky plant that […]Read more »
The cold winds and snow are upon us making it the perfect time for some warming winter beverages! This time of year it is easy to forget to maintain our fluid intake. We may not be as thirsty as in the heat of summer but that does not mean we should not keep up on […]Read more »
I recently received a wonderful book entitled, “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman and Beth Dooley. http://sioux-chef.com/ These 2 fabulous cooks are at the forefront of food in the Minneapolis, Minnesota area. They are quickly gaining popularity for their use of fresh, local foods but what I love best about this book is its […]Read more »
Elder (Sambucus canadensis, s.nigra), known as the “people’s medicine chest”, is one of my favorite allies. In my backyard “elder forest” they grow as something between a bush and small trees at a height of 10-13 feet. In June, I use elderflowers in delicious edible and medicinal preparations, but leave plenty of flower umbrels to […]Read more »
Yes, I said it, garlic mustard as a gourmet food! I firmly believe with some successful rebranding, garlic mustard could be the new seasonal food craze up there with the likes of morel mushrooms or leeks and is MUCH easier to find. Its heart shaped leaves and white flowers carry that garlic smell making them […]Read more »
Salad dressing is something I have not purchased in a very long time. Back when I did purchase it, the ingredient list, no matter how “organic”, always contained something I had concerns about. As a result, I began making my own dressing and will never turn back. It is so simple and one of the […]Read more »
This week my dandelions opened their flowers for the first time this spring. Most people hate these “pesky weeds” always at the ready to eradicate them from their lawns but not me. Dandelions are fond memories of childhood. I picked fists full of dandy’s for my mom who proudly placed them in a jelly jar […]Read more »
Shiitake and Morel Mushrooms are a couple of the best tasting mushrooms, well if you grow your own or wild harvest, that is. Those store bought mushrooms grown on sawdust in dark buildings cannot compare to the fresh taste of log grown shiitakes !! I am on a mushroom kick this week because it is […]Read more »