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Dandelions, Taraxacum officinale (sunflower family, Asteraceae) are perhaps the most widely recognized U. S. weed. Huge amounts of money and time are spent killing dandelions. How the Dandelion got its Name No one knows why the scientific name is Taraxacum. In 1600 pharmacists called it Taraxacon, but whether that word is based on the Arabic words […]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 »
Image of Black cohosh flowering. https://www.unitedplantsavers.org/species-at-risk For the benefit of the plant communities, wild animals, harvesters, farmers, consumers, manufacturers, retailers and practitioners, we offer this list of wild medicinal plants which we feel are currently most sensitive to the impact of human activities. Our intent is to assure the increasing abundance of the medicinal plants […]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 »
The voluptuous violet of spring is such a welcome sight not just in the forest but it is popping up everywhere! For example in mythology, one of the earliest tales of the Greeks told how Ajax slew himself over a cowardly act and where he died leaving drops of blood, violets are said to […]Read more »
By Linda Conroy www.moonwiseherbs.com www.midwestwomensherbal.com A couple of years ago I witnessed a woman express irritation at being called a lady. She was reacting to the idea of being considered an aristocrat the elitist connotations she associated with this term. As I listened I asked myself whether or not I took offense to this term. […]Read more »
“Won’t you come into the garden? I would like my roses to see you.” – Richard Brinsley Sheridan Some of the roses grown in my garden include: Row 1: Constance Spry, Alchymyst, Paul’s Himalayan Musk Row 2: Rugosas: Therese Bugnet, Rubra, Alba Row 3: Konigen Von Danemark, Eglantine (leaves smell like green apples!), Mary Row 4: […]Read more »
We here in the Northern Hemisphere have just celebrated the summer solstice–the longest day of the year and the beginning (for most of us) of the summer holiday season. All of this sun, mild weather, and blooming gardens have me thinking about calendula (aka marigolds or Calendula officinalis). You’ve probably seen marigolds a hundred times; […]Read more »
Are dandelions taking over your “lawn”? Dandelions are healthful and pretty darned tasty. Forage your lawn – one that has NOT been sprayed with any chemicals. Betty Fikes Pillsbury shows you an easy refrigerator pickle recipe for the buds of dandelions. Here’s a video showing how to make Pickled Dandelion Buds…delicious!!Read more »