Green Bases

An Appreciation of Muhly Grass

noreply@blogger.com (Karon) — Sun, 11 Feb 2018 01:33:00 +0000

Muhly grass makes a nice border planting.
It's attractive even when it's not in full bloom.

Muhly grass (Muhlenbergia spp.) is one of the most popular native grasses in Florida and other places in the Southeastern US and you can see why. Its gorgeous pink flowers in late fall certainly stand out in the landscape. It's also known as sweetgrass, which has been used for coiled basketry, particularly in the "low country" of South Carolina, Georgia, and northeast Florida, by people of the Gullah Culture.

It likes dry soil in full sun or partial sun. It can be trimmed back in the late winter if there is a real need for neatness, but it's not necessary, because it tends to itself with new growth totally covering the old stalks.

It's most widely sold as just Mulenbergia capillaris, but there are actually three varieties of this species.

The range of all the native muhlys

M. capillaris var. capillaris or hairawn muhly
M. capillaris var. filipes or gulf hairawn muhly
M. capillaris var. trichopodes or cutover muhly

The other species native to Florida is M. schreberi or nimblewill muhly.

Any of these are good choices for your landscape, but if you have a choice, choose one with its native range surrounding your location. See the Mulenbergia genus page on The Florida Plant Atlas to see the various ranges, but all the species and varieties pretty much cover the state.

Muhlenbergia was named after one of the first early-American scientists, Gotthilf Henry Ernest Muhlenberg (1753-1815). He became interested in botany while hiding from British soldiers during the Revolutionary war.

Multiply by dividing

I needed to move a big clump of muhly grass that was getting too close to a Yucca plant as both the yucca and the grass had expanded. So it was time to multiply by dividing.


After digging out the whole bunch of grass, I grabbed sections of the plant and gently pulled them from the bunch.	You could separate them down to single plants, but I planted these bunches so they'd make a bigger impact in the landscape sooner.

Spread the roots out as far as possible in the planting hole.
Don't plant them too deep, but place the root junction
just below the soil level.

When planting the new clumps of muhly grass, it's best to clear the area and then scrape out a shallow but wide planting hole, so you can spread the roots out in every direction. Cover the roots with soil and pat down so the grass is stable. Add about an inch of mulch on top of the soil. Irrigate liberally after planting and for the next several days. Then gradually cut back on the watering over the next few weeks.

The grass may flop over since it was use to being in a larger bunch, but as long as it's vertical at its base, it should be fine and as new shoots grow, they will have the necessary stiffness to stand up on their own.

Newly planted grass bunches. Note: that I alternated them so they'd not be in a straight line.

A fence used to run along this side of this bed, but now that it's gone, having more muhly grass along this street-side edge will give a more finished look. You may recognize this bed from a previous post "When you plant a tree, you believe in tomorrow." I'd planted a red maple at the end of this peninsular bed out into the lawn to provide a better anchor--again since the fence is gone, the bed needed more of a reason to be here.

Muhly grass gallery

Muhly grass and rice-button asters (Symphyotrichum dumosum) bloom at the same time in the fall. While I'd planted the grass, the asters planted themselves.

The troublesome areas next to and under fences is solved beautifully by muhly grass.

The emergence of the pink inflorescences is always entrancing

Pink haze!

I hope you have or will plan to have more muhly grass in your landscape.

Green Gardening Matters,
Ginny Stibolt

When you plant a tree, you believe in tomorrow

noreply@blogger.com (Karon) — Mon, 01 Jan 2018 12:08:00 +0000

This long garden used to be next to the fence,
but since the fence is gone, it now sticks
out like a peninsula into the lawn area.

I'd pulled a small red maple tree (Acer rubrum) from the edge of our front pond. It was in a place where another tree would not work well, but when I pulled it, all its roots were still attached in a blob of mud. I stuck the tree in an empty pot near the rain barrels. Over the next couple of weeks, it seemed to be happy in the bottom of the pot with just occasional splashes of rain barrel water. I didn't know what I was going to do with it, but its presence there reminded me to do something every time I came to that side of the garage with the rain barrels and compost piles.

I had a thought when I was cleaning out the long garden that used to back up to a fence, but when we gave away the fence, this bed jutted out into the yard like a peninsula. Placing a tree at the end of this bed would eventually provide an anchor. It will also eventually shade out the nice muhly grass, but it will be years before that happens.

More lawn removal


When I considered where to plant the maple, I decided to extend the former fence garden.	There had been a relatively deep swale just at the end of this garden, so I built a mound on top of the swale.

The low spot off to one side of the end of the garden often collected water after hard rains. The maples don't mind wet feet, but I built a mound on top of the swale so the root flare of the tree would stay higher than the surrounding area. Studies have shown that trees planted high like this do better in the long run.

Then I placed the pot with the tree in the proposed planting spot and took some time looking at this placement. I walked along the street and I went inside the house to see how it looked from there. I tried to picture what it will look like when it matures.


Judging the location of the tree, from all sides.	This tree will make a good anchor for the peninsula.

When I was satisfied that this spot would work for us, the infrastructure, and the tree, I planted it. Now since this is not a container grown plant , there was no need to rinse its roots.


I'd left the ferns and some other plants with the tree. Time will tell if the fern will survive here. If it doesn't, I'll add some when the tree is bigger and casting more shade.	I used three 3-gallon watering cans during the planting process. This was a test of the irrigation berm that I'd built around the tree..

I watered well again after I added the
arborist wood chip mulch.

I covered the soil with a 2-inch layer of arborists woodchips, except right near the tree. I watered it with one 3-gallon watering can for the next few days.

Then Irma came. This devastating hurricane dumped more than 8 inches of rain over 3 days. We lost 8 big trees out in the back, but no structures were damaged and the neighbor's house was right next to some of these trees--several had trunks that were almost 3 feet. Three trees broke off at 25 feet high, so we think we experienced a microburst. Also,.the power was out for 6 days, but we have a generator that we can use to power a split circuit breaker so we have the refrigerator, some lights, the microwave, induction burner, and computers with Internet.

During hurricane Irma, water pooled around the tree. We received more than 8" of rain in 3 days.

Hurricane Irma also pointed out the other swales in the front yard.

After the hurricane, it had lost all its leaves,
but then it produced these tiny leaves.

After the storm

The maple produced a new set of leaves, but they were tiny. I'll continue to water the tree unless there is rain, just to help it adjust to this drier environment. The fern is no longer showing, but it may come back in the spring.

So my plan is to eventually add some shrubs around the tree to add some layers and this will mean more lawn retired from use and more cool bird habitat.

Looking into the future...

I look forward to seeing it grow well here. So when you plant a tree you believe in tomorrow. Another tree saying is. "The best time to plant a tree is 20 years ago, but the second best time is now"

I hope you have an eye on the future also when it comes to climate change, because trees make a big difference. They cool the air; they send moisture into the air to keep the rains coming, and they store carbon.

My newest book, "Climate-Wise Landscaping: Practical Actions for a Sustainable Future" which I wrote with Sue Reed, a landscape architect in Massachusetts will be published in Spring of 2018, but it's available for pre-order from our website: www.climatewiselandscaping.com

I wish you a happy and greener New Year in 2018.

Green Gardening Matters,
Ginny Stibolt

Holiday Legends of Rosemary

noreply@blogger.com (Karon) — Sun, 17 Dec 2017 21:09:00 +0000

A 9-year old rosemary shrub is 3 feet tall & wide

Rosemary (Rosmarinus officianalis) is a winter-blooming shrub that grows well throughout Florida. That alone makes it a great choice for your garden. But like a talented actor, rosemary plays multiple roles. It brightens your drought-tolerant landscape, adds flavor to your cooking and aroma to your potpourri. Rosemary has been immortalized in song and classic literature, plus it plays a part in a charming legend of Christmas.

Its waxy needle-like leaves grow from the newer sections of the stems, while the older sections of the stem are covered with a rough gray bark. Rosemary is one of many culinary herbs in the mint family. Others include mints, thyme, marjoram, oregano, sages, monarda, and many others. Plants in our herb gardens produce aromatic chemicals to help to fight off leaf-eating predators, but these properties also add flavor to our cooking and aroma to potpourri mixtures.

Most people find the distinctive scent of this plant to be sharp, but pleasant. Both the flowers and leaves of rosemary are traditional ingredients in the "Herbes de Provence" mixture. Rosemary is often used as the center of a "bouquet garni" in which several herbs are tied together or placed in a cheesecloth bag and are cooked in a soup or sauce, to impart their flavors, then removed before serving. A rosemary sprig is often used as a garnish on roasted meats. You can even use a sprig of rosemary as a brush to paint on the sauce when grilling foods and you could also try burning some rosemary in the grilling fire, which creates beautifully scented smoke.

Pollinators love the pale blue rosemary flowers.

In addition to planting it in herb gardens, rosemary is often used in general drought-tolerant, full-sun landscapes in Florida. It prefers a slightly alkaline soil, so use shells, chunks of cement or limestone in the soil where you plant it. Normally it's a multi-stemmed shrub reaching up to six feet tall and four feet wide in ideal conditions, but there are also upright, single-stemmed varieties and recumbent types that serve as a groundcover. It can be trimmed into a short hedge or allowed to grow freely. Once it's established in the landscape, rosemary will not require any additional irrigation, but if it's grown in a container, some irrigation may be necessary during droughts.

Because it blooms in the winter, rosemary provides a good source of nectar for those occasional warm days in winter when solitary bees and other insects come out to forage. If you look at rosemary when it's not in bloom, you may wonder how it ended up in the mint family, but once you see those bilateral flowers with a double upper lip and an extended lower lip, it looks like any of the other mint flowers. Flowers are usually blue, but some cultivars have pink or white flowers. Whatever their color, winter flowers make a good addition to your landscape.

You can easily propagate rosemary from a soft-wood cutting by stripping off the lower leaves, dipping the stem into rooting hormone, and then planting in sandy medium. Or if you have a multi-stemmed shrub, you can probably find a branch that has lain on the ground long enough to have developed roots which can then be cut from the shrub and replanted. Seeds germinate slowly and the offspring may not resemble the parent plant. For instance, a seed from a recumbent rosemary plant could grow into an upright shrub.

The beautiful rosemary flowers are typical
for the mint family.

Rosemary, Christmas, and other traditions

Rosemary is steeped, as it were, in Christmas tradition, and would have been a native plant in the Middle East two thousand years ago. The rosemary legends revolve around Mary's draping of a garment over the rosemary plant. One version tells that during the Holy Family's flight to Egypt, Mary draped her blue cloak over the shrub and its white flowers turned blue. Another version says that after Mary hung the Christ Child's garments on the bush, it was given its pleasant aroma as a reward for its service for the Child.

In the middle ages it was traditional to spread rosemary on the floor of the home at Christmas to release its fragrance as it was tread upon. It also had a reputation as being offensive to evil spirits and as a disinfectant to ward off illnesses.

Rosemary also symbolizes remembrance. When used at funerals, it's thrown into the grave and given to the grieving relatives as a sign the deceased would not be forgotten. It also came to represent friendship and fidelity and was traditional to weave it into brides' bouquets and grooms' boutonnières to remind participants of their vows.

Rosemary has been immortalized in the song “Scarborough Fair” with the unforgettable lyrics: "Parsley, sage, rosemary and thyme…" Shakespeare made several references to rosemary in his works: King Lear, Romeo & Juliet, Hamlet, The Winter’s Tale, and Pericles.

A Rosemary Christmas tree

Rosemary Christmas trees

Using a trimmed rosemary shrub as a Christmas tree is a great choice as seasonal decoration because it continues to be useful after the holidays. If you get a rosemary Christmas tree topiary, it will probably need some attention before you bring it inside or put it out on the front step for decoration. Before this plant was placed in the store for sale, an upright, single-stemmed variety rosemary was planted into that pot three, six or even nine months previously and grown in a greenhouse or sheltered environment where it was well-fed and well-watered to induce fast growth. As the plant produced branches, it was sheared back--probably two or three times--to form a cone. By the time you receive it, the plant may be pot-bound and it may have had spotty care (either over-watering or under-watering and probably low light) since leaving its greenhouse environment. In other words, your rosemary Christmas tree might be greatly stressed.

Ideally, you should repot the plant as a precautionary measure, whether it's been over-watered or under-watered. But if the soil is really wet and smells bad, or if the roots are rotting, the plant definitely needs to be repotted. If the plant has been under-watered or is root-bound, repotting is a good idea as well, because the soil left in the pot is spent. If you decide not to repot and the soil is dry, at least soak it well in a tub or bucket outside before you bring it inside. Let it dry out in between soakings, and soak it again in ten days or so.

To repot, rinse away all the soil from the roots and re-plant it into a pot at least as big as its original. The potting soil should be on the lean side with 1/2 sand, 1/2 compost, and some limestone or cement gravel mixed uniformly through the pot. Don't use a layer of gravel in the bottom of the pot because it impedes drainage, but do cover the bottom with some leaves, a screen, or fabric to keep the soil from leaking through the drainage holes. Spread the roots out and don't plant it any deeper than it was in its original pot. Soak it well before bringing it inside.

When the holiday season is over you can plant your topiaried rosemary in your yard, but it will probably not retain its conical shape for long. If you plant a new one each year, you can create a wonderful rosemary hedge around your herb garden or create a grouping anywhere you'd like easy-care, drought-tolerant shrubs. Then enjoy your scented garden and your winter butterflies and bees.

I wish you a Merry Christmas and Happy holidays!

Green Gardening Matters,

Ginny Stibolt

Blueberry Hill

noreply@blogger.com (Karon) — Mon, 13 Nov 2017 19:25:00 +0000

Here's how it started, but over the years I converted to a
more nave plant pallet with a big yucca replacing those
hidden ginger lilies. And tropical sage and blue curls
replacing the zinnias.

We lost a sweet gum tree in one of the 2004 hurricanes. There were 4 big storms that year--it was our welcome to Florida because we'd moved here in June of that year. But instead of grinding out the stump as recommended by the tree guy so we could convert that area to lawn, we covered it with pond muck and compost and build a butterfly garden there in the middle of our back yard.

Read my post from back then, From Stump to Butterfly Haven.

Moving the blueberries

Back in 2009, I planted 3 blueberry bushes that were bred for Florida. I wrote about this adventure in Florida's Blueberries. The bushes were small when I planted them 3 feet from the back of the detached garage.


The new blueberry bushes were small when I planted them.	We've enjoyed the crops over the years.

The blueberries had outgrown their spot and there is
more shade now than in 2009.

I'd planted them in this protected position to protect them from heavy frosts. Over the years, we and the birds have enjoyed the berries. They've grown a lot since 2009 and for several reasons, it was time to move them.

Also, the Yucca on the mound had fallen over due to rotting because of the damp situation in the area. Plus, the mound was in need of some tending since it had become a little too wild. The mound would not be large enough to support the three shrubs, so I doubled its size by adding my whole compost pile mostly at the back side of the mound where there is often standing water after a hard rain. Unlike the yucca, the blueberries will thrive in that moist environment. And so instead of a butterfly mound, it's now "Blueberry Hill."*


The sweet gum roots were out-competing the blueberries.	i dug under the sweet gum roots to dig out the blueberry shrubs, especially the 2 that were closest to the trees.

The sweet gum roots were a problem. I didn't want to damage these big roots, but at the same time, I wanted to preserve as much of the root mat around the blueberry trunks. Scooping the soil out from under the big roots and the shrubs worked fairly well and I was able to keep the blueberry surface roots together. I carefully transported them to their new location out on the newly enlarge mound. Once I got the 2nd and third shrubs out there, I saw that I needed to expand it even more. I ended up using the whole compost pile for this project, which is fine because the blueberries will appreciate the rich soil and they will be happy to get away from the alkaline environment near the cement foundation. Blueberries like an acid soil and now they won't have so much competition for water and nutrients in their new spot.


I was able to keep the root mat around the shrubs in tact. A good thing for their survival rate.	Adding more compost to expand the mound to accommodate all three shrubs.

After planting and the addition of many gallons of water, I used a whole load of arborists chips around the new edge of the mound, making sure to create a nice level surface for easy mowing. The mowing will also be easier out here now that the wettest area is under the new portion of the mound.

The final touch is a nice pine needle mulch.

Fall is a reasonable time for transplanting shrubs in general and after several days, the leaves did not wilt at all, so I must have provided enough irrigation for the blueberries. However, there's a good chance that even though the flower buds have been formed, that they will drop the buds and not flower to save their energy for new root formation.

I hope you are enjoying the cooler weather for some of your landscaping projects.

Climate-Wise Landscaping: Practical Actions for a Sustainable Future

Pre order a copy from Sue at
www.climatewiselandscaping.com

Sue Reed, a landscape architect in Massachusetts, asked me to be the coauthor. We did not debate climate change, but we came up with 100s of actions that you can accomplish right now in your landscape that will accomplish at least one of the following missions:

to help landscapes become more resilient, so they can better survive climate change;
to help wildlife survive climate change; and/or
to actually mitigate climate change.

It will be published in Spring 2018 by New Society Press in BC, Canada. In 2010, Sue also wrote the award-winning “Energy-Wise Landscaping” also published by New Society Press.

Pre order a copy from Sue at www.climatewiselandscaping.com. Thanks.

Green Gardening Matters,
Ginny Stibolt

*Blueberry Hill
Fats Domino: R.I.P.

I found my thrill

On Blueberry Hill

When I found you

The moon stood still
On Blueberry Hill
And lingered until
My dream came true

The wind in the willow played
Love's sweet melody
But all of those vows you made
Were never to be

Though we're apart
You're part of me still
For you were my thrill
On Blueberry Hill

The wind in the willow played
Love's sweet melody
But all of those vows you made
Were never to be

Though we're apart
You're part of me still
For you were my thrill
On Blueberry Hill

End of the Seminole pumpkin season

noreply@blogger.com (Karon) — Mon, 25 Sep 2017 14:24:00 +0000

What a bountiful crop!

The 3 Seminole pumpkin vines took over the whole 18' x 5' bed. Wow. I'm holding a ripe and a green pumpkin--these babies weigh almost 5 pounds each. I got the feeling that if I stood for too long near one of its many growth points, that it would start to twine around my ankle. :-)

The fruits matured quickly. Look at this:


A female flower with one of its pollinators. Note the other fruit in the background.	Only 6 days later that same fruit has grown to 12 inches long. It eventually had a rounder bulb at the bottom, but it "only" grew another 2 or 3 inches in length.

This is the first year I've grown Seminole pumpkin (Cucurbita moschata) and what a nice surprise. I bought them from Southern Exposure Seed Exchange. Back at the beginning of June I posted Squash family on the menu when we had lots of different members of the squash family doing well, but soon after that most of them faded with the heat of summer, but not these. They had just gotten started back then and grew even faster and more vigorously into the summer. The 3 vines took up the whole 5' x 18' bed and each day I walked the perimeter to direct new growth back into the bed. The skin on the fruit is thick so it withstands attacks from worms and from rotting, so there were no problems leaving them on the vine to ripen.

The last harvest on Sept. 1.

The flowers are 6" across and there are many more male flowers than female flowers--the ratio was probably around 5 to 1, but this leads to many many pollinators buzzing around so all the female flowers were fertilized and grew into full-sized fruits.

There were 2 different shapes--a squat, pumpkin shape and a larger long-necked shape. I read that different shapes can grow on the same vine, but I did not try to verify this. The tangle of vines was too great. The long-necked fruits weighed between 4 and 5 pounds and that's a lot of squash to use.

Native to South America

This vigorous squash is native to South America, but it had been traded northward by indigenous peoples up into Florida and was present before Europeans arrived. It is not considered native to Florida in its profile on The Atlas of Florida Plants. Even though presence of a plant before the Europeans is one test of nativeness, it's not in this case because it had a known history of importation and it never really established itself in natural areas according to Bruce Hansen one of the curators of the website. If you look at its widely scattered distribution, today in Florida, this has the mark of an introduced species rather than a natural population. I'm sure the indigenous peoples and later the Seminoles appreciated this heat loving squash.

Harvesting green or ripe

I harvested about half of the pumpkins while they were still green, which I used for soups, in salads, in pumpkin burgers, and for breads. The ripened fruits turned a dark, rich tan and the fruit at this point is sweeter and is more suitable to roasting (in the oven or on the grill), stir fries, pies, and other pumpkin-type recipes, but I also used ripe pumpkin in the soup and salads, as well. I used the grated fruit (both ripe and green) raw in various types of salads (pasta, potato, tossed, and tuna) where the fruit added bulk, texture, and a slight taste tone. I have frozen quite a number of 2-cup portions of grated pumpkin for future use in bread and other uses. I prepared seeds for eating from both green and ripened fruit--the ripe seeds are much better.

I baked 2 pie crusts and made these 2 excellent dishes. The pie before hurricane Irma and the quiche 5 days later--after we got power again. (We do have a generator that plugs into a circuit breaker splitter so we had the refrigerator, lights, microwave, but not the stove.)

Seminole pumpkin pie


For the pie I chose a ripened pumpkin	I just cooked the bottom part of the pumpkin and used the neck for other dishes including a pasta salad and the quiche (below). I also prepared the seeds.

It's Seminole pumpkin pie time!

Ingredients:
• 1 pre-baked pie crust
• The bottom half of a Seminole pumpkin, halved lengthwise and seeded
• 1/3 cup sugar, or to taste (As sweet as this was, I probably could have skipped the sugar.)
• 1/2 teaspoon nutmeg
• 1-1/2 teaspoons cinnamon
• 1/2 tablespoon vanilla
• 1 cup nonfat plain yogurt
• 3 large eggs, beaten

Directions:
1. Microwave the pumpkin flesh-side down in a glass pan with 1/2" of water for 15 minutes or so. It should be soft.
2. Cool, then scoop out the squash and puree it in a food processor. You should end up with about 3-1/2 cups of puree.
3. Preheat the oven to 400°F. In a food processor or a large bowl, beat together the squash, sugar, spices, vanilla, yogurt until smooth. Taste for sweetness and spiciness, add more sugar and/or spices if needed. Then beat in the eggs. (The eggs are added last so the tasting does not include raw egg.)
4. Pour the filling into the baked pie shell (pour the excess into oven-proof dish for baked custard).
5. Set the pie on a cookie sheet to catch any spills. Bake 15 minutes then reduce heat to 325°F. Bake another 45 minutes to 1 hour. The pie is done when a knife inserted an inch or more in from the edge comes out nearly clean (the center will still be soft).
6. Cool at room temperature for at least 15 minutes. Chill if you are holding it more than a couple of hours. Best served at room temperature.

Seminole Pumpkin & Malabar Spinach Quiche

Pouring the egg mixture onto the layers of
ingredients for the Seminole pumpkin
& Malabar spinach quiche.

Toward the end of summer, Malabar spinach is plentiful and serves quite well in this dish.

Ingredients:

1 pre-baked pie crust
1/2 cup Malabar spinach, chopped
1/4 cup garlic chives, chopped
4 oz can of sliced mushrooms, drained
1 tablespoon minced garlic
1 medium onion chopped, about 3/4 cup
4 large eggs
1/2 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese
1 cup shredded cheese (maybe 1/2 Cheddar & 1/2 Mexican mix)
2/3 cup grated Seminole pumpkin (picked green or fully ripened--the state of ripeness will change the taste, both are good)
Olive oil to pre-fry onions, mushrooms, garlic, garlic chives, and spinach
1/2 cup white wine
Fresh ground pepper, to taste

Directions:

Delicious!

Prepare the pie crust before you start, even a day or two before is fine.
Place onions, mushrooms, garlic in a pre-heated skillet coated with olive oil. Fry over medium heat until onions start to brown then add the garlic chives and Malabar spinach for only a minute or so. Reduce heat and add the wine to mixture to clear the glazed onions from the bottom. When the liquid has evaporated, remove from heat, and set aside.
Preheat oven to 350°F.
Whisk together eggs, yogurt, and parmesan cheese until combined. Add fresh ground pepper.
Lay a thin layer of the shredded cheese in the pie crust, add the pumpkin, and then evenly spread the fried mixture on top. Add the rest of the shredded cheese. Pour the egg mixture on top. Poke the egg mixture with a fork so that it settles into the layers. Sprinkle more parmesan cheese on top.
Bake the quiche until it is golden brown on top and the center is firm. Depending on your oven, this will take anywhere between 45 minutes and 1 hour. It's a good idea to place a cookie sheet under the pie to catch the drippings. Allow to cool for 5 to 10 minutes before slicing and serving.

And then suddenly they were gone...


The vines died back quite suddenly.	The roots at the base of the 3 vines were filled with root knot nematode damage, but the roots that sprouted along the stems were not infested.

It was a surprise to see how fast these vigorous and bountiful vines died. It began just before hurricane Irma, but after the hurricane they were totally gone. We still have several pumpkins in a paper bag at the bottom of our pantry and people say they will keep a year because of their thick skins, but we have found so many uses for them that they will not last beyond Thanksgiving.

One of two new books to be released in Spring 2018

Growing food is good for our planet

In doing the research for "Climate-Wise Landscaping" one of the two books of mine that are coming out in Spring of 2018, I found a study that shows that every pound of food that you grow or obtain locally offsets up to 2 pounds of greenhouse gas emissions. I grew so many pounds of pounds of Seminole Pumpkins that the world is surely a better place now.

I hope you try growing this bountiful crop and stay tuned for news on my new books and my fall 2018 book tour.

Green Gardening Matters,
Ginny Stibolt

Reworking the elevated rain barrels

noreply@blogger.com (Karon) — Sat, 05 Aug 2017 14:56:00 +0000

I'd been using these elevated barrels since Feb. 2009.

These 3 elevated rain barrels have been well used over the years, because their placement near the edible gardens means that I have been able to use a hose to water thirsty crops rather than hauling watering cans. My back has been grateful.

Our best growing season here in north Florida is Fall, Winter, and early Spring--these are our dry months, but rarely have the barrels run dry during those times. I also have 3 other rain barrels not too far away, but they have not been set up with a single drain like these. See my post Three More Barrels for details on how my husband installed them.

After 8 years, it was time to rework the barrels...

Neat tubes of algae lined most of the pipes.

The wood platform should have had better bracing, because a few years after installation that the wood began to sag under the weight when the three 55-gallon barrels were full. Still, the sag was okay, but recently the wood had begun to rot and carpenter bees had drilled into it even though it was pressure treated lumber. It was time to replace the platform.

We took advantage of the slow beginning of the wet season in June and drained the barrels. Then my husband dismantled the piping and removed the barrels from the damaged platform. He thoroughly rinsed out the barrels and let them completely dry out.

Neat tubes of algae lined the pipes. They were added to the compost pile.

Cinder blocks replaced the wood

Lesson learned: avoid wood. Cinder blocks offer a number of advantages for this situation, so we made the switch.


Checking the levels. It's important that for this type of installation that all the barrels are at the same level.	Each barrel sat on its own tower of cinder blocks This time the plumbing is exposed.

He reused the water-tight screw-in fittings in the bottom holes of the barrels. This is what allows all the barrels to fill up and drain as a unit.


The drain pipes were hooked together and then to the spigot.	The barrels were not as elevated as before, so extensions up closer to the gutter drains were needed.


A metal stake was attached to the spigot with a plastic tie to stabilize it. Then the hose was attached. We were ready to go...	A few weeks later: Checking the levels after the barrels were filled.

Then the rains came and the barrels were quickly filled. After a particularly heavy rain, my husband checked the levels between the barrels, because the 3 barrels need to stay even.

The finished set-up

One other item, is the overflow pipes. When the barrels fill up the excess water is directed through a pipe attached to the tops of the barrels. This pipe is attached to a hose that carries this excess water out behind the shed to a swale where it can be absorbed into the soil.


At ground level the overflow pipe attaches to a hose--to the left of this photo.	Top view of the overflow pipes.

Now our 3 elevated barrels are useful again. Yay!

Seminole pumpkins!

Note the Seminole pumpkins to the right of the rain barrels in the above photo. They are still going strong in August. What a bountiful crop we've enjoyed.


A Seminole pumpkin watcher...There is a a lot to watch for because the pollinators are thick around the pumpkin flowers.	These Seminole pumpkin burgers were delish!

The Seminole pumpkins have been fantastic this summer well after all the other members of the squash family have given up in the hot, wet Florida summer. I've made several batches of squash soup that I wrote about in Squash family on our menu.The latest rendition of this soup included a bunch of lime basil, which gave it a sharper citrus flavor. I wrote about how well this does in our summers in Lime basil. I've also made Seminole pumpkin bread using a modified zucchini bread recipe--also delicious. But the burgers were a new innovation.

Recipe for Seminole pumpkin burgers

For 6 burgers:
2 cups of grated Seminole pumpkin--picked while still green and peeled before grating
1/3 cup grated Parmesan cheese
1/4 cup plain nonfat yogurt
1/3 cup flour
1/2 cup potato flakes (approximate)
1/2 cup pre-sauted diced onions with diced garlic (almost a cup before cooking)
3 medium eggs
Fresh ground pepper to taste
Enough olive oil to have about 1/8th of an inch in the pan

Mix all ingredients (except oil) in a bowl and adjust the consistency with the potato flakes so that the patty stays together.
Heat oil to 350 degrees (we use an induction burner so have exact temps.)
Cook for several minutes on each side, but move the patty around in the oil so it doesn't stick.
Cook one side to brown as shown and flip to other side.Cook only 1 or 2 burgers as once to keep enough room to flip the burgers.

Yummy as is, but filling. We each ate only 2 or our 3. The next day, we used the remaining 2 to make cheeseburgers with a slice of tomato and served with Mayo and lettuce on whole grained bread fried in olive oil.

The beautyberries are adding color to become
their amazingly eye-popping purple of fall.

Late summer!

You know it's officially late summer when the beautyberries start turning purple. They will become unbelievably purple and will feed the migratory birds that come through our yard this winter.

I hope you're enjoying your summer.

Green Gardening Matters,
Ginny Stibolt

All-American landscape filled with natives

noreply@blogger.com (Karon) — Sat, 01 Jul 2017 19:46:00 +0000

What could be more patriotic than a native landscape that supports Mother Nature??

Belfast castle garden is an example of a non-native and
unsustainable landscape. This is NOT authentic to America.

For far too long, the standard landscaping in our country has ignored the plants that belong here. Maybe it's a throwback to the European upper class castles where impossibly maintained formal gardens and the most exotic plants showed how much wealth they had. This landscape style is not only difficult to maintain, it's also not authentic to America.

It's time for a more patriotic approach...

The All-American Landscape
filled with regionally authentic plants

Why is this patriotic?
The simple answer is that we need many different plants to provide habitat for butterflies, birds, and other wildlife. More to the point, diversity is important for the health of the region's overall ecology. Far too many of our wild areas have been destroyed to make room for that most damaging crop springing up with increasing frequency: McMansions and their vast lawns.

This is a huge issue, so what difference can gardeners make? Little by little, one-by-one, we have the power to effect dramatic results. We can enhance the diversity in our own neighborhoods by:

- selecting a wide variety of native plants for our landscaping needs, and demand native species when we deal with nurseries.

- choosing plants suitable for the various microclimates on our properties so we use fewer resources, especially water, to maintain them.

- creating wild or near wild spaces on our properties and keep your cats and dogs out of this space. (Pets are subsidized predators that significantly alter the balance in the ecosystem.)

- encouraging your neighbors to do the same.

So let's get started!

Some posts for further reference:

Getting started with native plants in Florida
Florida Natives for your landscape
What?? Native plants not pretty enough...

Some patriotic natives from our yard...


Florida scrub scullcap (Scutellaria arenicola)	Loblolly Bay (Gordonia lasianthus) blossoms rival magnolias for showiness

Pink! can be a patriotic color when it's the Muhly grass (Muhlenbergia capillaris) blossoms.

Native milkweeds support monarch butterflies and many other pollinators.
This one is the pinewoods milkweed (Alsclepias humistrat


Rain lily (Zephyrantes atamosca)	Indian blanket (Gaillardia puchella)


Tropical sage (Salvia coccinea) supports not only insect pollinators, but also hummingbirds.	Spanish bayonet (Yucca aloifolia)


Creating a better world is NOT for nothing; it's for our grandchildren.	Green is the new red, white & blue.

So celebrate the 4th of July, but after the long weekend, continue your patriotism with more natives in your landscape and soon your landscape will be a patriotic, All-American landscape that supports the All-American wildlife native to your area.

Green Gardening Matters,
Ginny Stibolt

Health Benefits of Brussels Sprouts

noreply@blogger.com (Karon) — Tue, 07 Feb 2017 19:32:00 +0000

Not everyone loves Brussels sprouts, but those little green buds contain some surprising and potent health benefits. With some of the highest plant protein of any vegetable and considerable density in many important vitamins and minerals, there are more than a few reasons to include Brussels sprouts in your diet. Here are some potential health benefits of Brussels sprouts.

1. Excellent Source of Vitamin C

As little as 50 grams of boiled Brussels sprouts can help you meet your daily requirement for vitamin C. In fact, there’s more vitamin C in Brussels sprouts than oranges. Vitamin C is necessary for a variety of important natural functions, including regulating your blood pressure and bolstering your immune system. Vitamin C health Benefits

2. Reduce Cholesterol

Due to their high fiber content, Brussels sprouts are great at helping the body regular cholesterol levels. The fiber contained in each sprout can bind with bile acids, making it easy for your body to get rid of them from your system.

3. Rich Source of Vitamins and Minerals

As little as a single serving of Brussels sprouts can provide you with your complete daily requirement of vitamin K, B, and C. They’re also an excellent source for a number of important minerals including potassium, phosphorus, calcium, zinc, iron, and magnesium.

4. Protect your DNA

There are enzymes in your body that can do serious harm to the stability of your DNA within the white blood cells that are crucial to your immune system. Brussels sprouts can actually block these enzymes from affecting your DNA, which can protect you from a variety of serious genetic problems.

5. Reduces Risks of Cardiovascular Disease

Brussels sprouts are also a potent anti-inflammatory agent, and may even help repair damaged blood vessels. This is due to isothiocyanate sulforaphane, a compound in Brussels sprouts that helps support your heart’s health, and may even lower your risk of a heart attack.

6. Excellent Source of Fiber

The body uses fiber for a healthy and efficient digestive process. Like many vegetables, Brussels sprouts are an excellent source of fiber. A serving as small as 100 grams of sprouts each day can help provide nearly 20% of your daily value.

7. Good For Bones

Brussels sprouts have some of the highest vitamin K content of any vegetable, which is vital for healthy bone structures, regular calcification, and helping your body absorb and distribute other vitamins. One cup of sprouts every day will provide double your daily value.

8. Fight Free Radicals

Brussels sprouts contain a variety of antioxidant compounds and flavonoids. Combined with a high density of important vitamins like A, C, B6, and K, they provide almost everything your body needs to help fight off the oxidative stress placed on your body every day.

9. Anti-inflammatory Properties

Sprouts are an excellent source of glucosinolate, which are a compound necessary in the natural regulation of the body’s inflammatory response. With enough Brussels sprouts in your diet, you can help prevent or reduce chronic inflammation.

10. A Well-Rounded Addition to Any Diet

A single serving of Brussels can help provide you with more than 100% of your daily requirement for several critical vitamins and minerals. While many fruits or vegetables are a rich source of one or two vitamins, like oranges with vitamin C, Brussels sprouts are a well-rounded addition to any diet.

[source]

Add Turmeric To Your Diet

noreply@blogger.com (Karon) — Tue, 01 Nov 2016 17:49:00 +0000

If you're not using turmeric, now is the time to add it to your diet. Anti-inflammatory, antiseptic and antioxidant properties with benefits to indigestion, ulcers and osteoarthritis and more.

5 Ways Home Gardeners Can Make More Robust Soil

noreply@blogger.com (Karon) — Thu, 06 Oct 2016 17:56:00 +0000

As a child, Kristin Ohlson had easy access to gardens. Her grandparents maintained a small orchard and grew produce on their farm; her parents also planted huge plots of vegetables and flowers each year. While Ohlson didn’t develop a deeper agricultural interest until she grew up (all those hours harvesting vegetables cut into childhood playtime, after all), she eventually started researching how food is grown. And that research turned into a minor obsession.

In her 2014 book, The Soil Will Save Us, Ohlson documents how soil scientists are experimenting with cover crops, composting, no-till techniques, and other methods that help farmers reduce their reliance on fertilizer and rethink their relationships with soil. “Dirt First,” her more recent feature for Orion Magazine, and a Q&A with the Food & Environment Reporting Network (FERN) dive even deeper into the subject, exploring the role that microorganisms play in soil health, for both farm fields and backyard gardens.

“Plants pull carbon dioxide from the atmosphere through photosynthesis and create a carbon syrup,” she writes. “About 60 percent of this fuels the plant’s growth, with the remaining exuded through the roots to soil microorganisms, which trade mineral nutrients they’ve liberated from rocks, sand, silt, and clay—in other words, fertilizer—for their share of the carbon bounty.”

But before you chalk this all up as far too heady for the home gardener, check out her five easy steps for nurturing vegetables and flowers with natural methods based on that big-picture research—but applied to our own backyards.

1. DISTURB THE SOIL AS LITTLE AS POSSIBLE

Soil health starts with one basic principle: Don’t disturb the dirt. Sure, soil supports roots and helps hold up plants, but it also serves as a habitat for beneficial microorganisms.

“Underneath our feet is this incredible world teeming with billions of microorganisms that have been working in the soil for millions of years,” Ohlson says. “That ecosystem in the soil is what plants depend on for their nutrition, their water, and their defenses against chemicals, diseases, and insects.”

Rather than tilling garden rows and digging deep holes for new plants, she suggests leaving the soil structure as intact as possible. Poke small holes for seeds and dig slightly bigger spaces before planting seedlings.

2. MAKE PEACE WITH WEEDS

It may sound counter-intuitive—maybe even chaotic, in terms of landscaping—but weeds don’t need to be treated as an enemy. Even uninvited plants can help protect soil and feed the microorganisms at work below the surface.

“I used to dig up weeds or pull them out by the roots, but now I don’t want to disturb the soil. I go around with scissors and snip weeds off at the soil level instead,” says Ohlson. She then scatters clipped stems and leaves between the plants she wants to keep. This organic matter functions as mulch and acts as compost as it decomposes.

3. ENCOURAGE DIVERSITY

“In nature, there is this vast abundance of diversity—plants and insects and all kinds of life—in every square foot. This biodiversity helps feed and support the biodiversity in the soil,” she says. (Check out the incredible variety of plants in this enchanting Texas garden.)

Follow nature’s lead in your garden by growing a variety of vegetables, fruits, flowers, herbs, and other plants in close proximity. The variety promotes healthy, robust soil and might also attract a new mix of pollinators.

4. PLANT COVER CROPS

Every gardener has heard this one before, and Ohlson is a firm believer as well. She aims to keep her garden soil engaged, either by covering it in dead plant material or by nurturing live roots in the ground. Cover crops play a dual role. They interact with microorganisms by extending their roots as they grow, and they provide extra organic material to protect the soil once they’re harvested. In small gardens, simply clip cover crops with scissors and scatter over bare ground.

Not sure what kind of cover crop to plant? First, consider what might thrive in your location and climate. “Then, see what plants and flowers are native to your region,” Ohlson suggests. “But really, I think people can use almost anything, as long as it grows.” (These 5 cover crops will keep a small plot healthy.)

5. TRADE FERTILIZER FOR COMPOST

When plants rely on fertilizer, they get lazy. Their partnership with microorganisms in the soil changes, and that can impact the wider microbe community. By using compost instead, you’re enhancing the soil with a concentration of microorganisms and carbon that help plants thrive.

If making your own seems too messy or daunting, look into local sources. Some cities collect food waste and make the resulting compost available to the public. Elsewhere, garden and hardware stores sell organic compost by the bag. You might find regional farmers who can supply the materials you need, as well.

“I also put sticks, some food waste, and dead plant matter around my living plants. That keeps the benefits of compost happening on the most basic level,” Ohlson says.

FOR SMALL-SPACE GARDENERS

Ohlson’s overall advice is similar for gardeners who grow plants in pots or containers, where soil mindfulness is especially important.

“When water hits bare soil, it compacts that soil. Even the force of one raindrop can make an impact. So, the less that bare soil is exposed to water, the healthier that soil is,” she says. “Even in a small pot, I don’t want to be pouring water directly on the soil. I’d rather have it seeping through clipped plant material and reaching the soil in a gentler way.”

Ohlson has two raised beds in her own backyard and she packs them with a diverse selection of vegetables, flowers, and shrubs. “I plant things really close together and try to have a lot of live roots in the ground. It’s so rewarding to see the incredible production I get out of these two tiny raised beds,” she says.

[via Rodale's Organic Life]

4 Fall Produce Picks to Boost Immunity

noreply@blogger.com (Karon) — Mon, 26 Sep 2016 18:25:00 +0000

Are you getting enough of this crucial vitamin? An antioxidant, vitamin C promotes wrinkle-free skin, supports good immunity, and may help the body protect itself against some diseases, such as cardiovascular disease and cancer.

Oranges and other citrus aren’t the only sources. These fall/winter vegetables offer ample amounts too. With cold and flu season around the corner, now is a good time to revamp your crisper drawer with these fresh picks.

Cooking tip: Vitamin C can be easily lost in the cooking process, particularly when veggies are boiled and drained. To retain more nutrients, cook into soups or stews, or lightly steam or microwave. Roasting or broiling results in less vitamin retention than other methods, but the results are very delicious. Frying virtually obliterates vitamin C and other volatile nutrients. Our advice? Avoid frying, vary other cooking methods, and enjoy.

Broccoli

Broccoli provides about 100 mg vitamin C per cup (chopped), plus sulforaphane, a potent antioxidant studied for its anticancer effects.
Serving idea: Try lightly steaming and dressing with lemon juice (more C!), olive oil and salt.

Cauliflower

A cup of cauliflower contains approximately 93 mg vitamin C. Bonus: You’ll also get several grams of fiber.
Serving idea: Steam cauliflower, then mash with miso, sesame oil and ginger; or garlic, olive oil and herbs.

Kale

A cup of kale contains tons of vitamin A (twice your daily value), vitamin K, trace minerals and 80 mg of vitamin C.
Serving idea: Remove tough stems, chop, and massage with lemon juice, olive oil and a little garlic until slightly wilted. Let this sit at room temperature. Excellent add-ins: toasted sliced almonds, chopped hazelnuts, parmesan cheese or apple slices.

Brussels Sprouts

The tiny cousins of green cabbage, Brussels sprouts contain 48 mg vitamin C per half cup.
Serving idea: Steam lightly and toss with hazelnut or walnut oil, a touch of maple syrup, and sea salt. (Roasting is a favorite cooking method because it brings out Brussels sprouts’ sweet flavor, but you’ll get less vitamin C.)

[via Organic Connections]

This 5-Ingredient Autumn Juice Recipe Might Fix Everything

noreply@blogger.com (Karon) — Thu, 22 Sep 2016 14:56:00 +0000

Step aside sugar-loaded pumpkin spice latte, this autumn juice recipe takes seasonal drinks to a whole new level. Unlike PSLs, this juice is made with real food ingredients that perk up the immune system and fill your body with vital nutrients all while embodying the flavors of the season.

Juice, often best served green after a sweaty yoga or barre class, can also be filled with autumnal flavors and seasonal ingredients. Leave it to our favorite rooted and grounded fruits and vegetables to get you feeling balanced, brightened, and rejuvenated in these cool fall months.

Packed with sweet potato, apple, ginger, turmeric, and carrot, this autumn juice is filled with whole food superstars. We don’t mean to play favorites, but the sweet potato in this recipe is a total winner. More than just vegetable mash and fries, sweet potatoes are an easily juiced vegetable that deliver ample amounts of nutrients.

Sweet Potato Health Benefits

This orange-fleshed beauty is one of our favorite grounding vegetables. Along with providing nutrient support to the body, sweet potatoes are easily grown across the world and considered an environmentally stable crop.

Fun fact: NASA thinks these potatoes are pretty stellar too. The tubers were chosen as a candidate crop to be grown and incorporated into menus for astronauts on space missions due to their (crazy impressive) nutritional value.

Besides being astronaut-approved, sweet potatoes are a great source of easily digestible fiber, minerals, vitamins, and antioxidants such as beta-carotene. Sweet potatoes also contain bioactive compounds such as phenolic acids and anthocyanins, which contribute to the bright orange color of their skin and flesh and boast health benefits as well.

Just one cup of sweet potato provides 214 percent daily value of vitamin A, 52 percent daily value of vitamin C, 50 percent daily value manganese, as well as impressive amounts of copper, vitamin B6, B3, B1, potassium, and biotin.

With their ample nutrients plus bioactive compounds, sweet potatoes have been widely studied for their abundant health benefits. Numerous studies have shown that sweet potato consumption is linked to anti-cancer properties, reduced inflammation, antimicrobial activity, hormone-balancing abilities, and extreme free-radical-scavenging powers.

This autumn juice recipe also boats other orange-skinned superfoods such as carrots and turmeric. These whole foods deliver impressive amounts of vitamins A and C along with a wide variety of other vital nutrients. Turmeric is especially nourishing and has been shown to reduce inflammation, be protective against certain cancers, and soothe stomach issues. Just a tip, always consume your turmeric with black pepper, which makes its beneficial compounds more bioactive.

Sip the flavors of fall with this seasonal and nutrient-rich autumn juice. We know it will be your new favorite festive drink. Buh-bye, PSLs.

Autumn Juice

Serves 1-2

Ingredients
1 large sweet potato
1 crisp apple, such as fuji or honeycrisp
1-inch nub ginger
1-inch nub turmeric
4 large carrots
Pinch of black pepper

Directions
Run all ingredients through a juicer and finish with a pinch of black pepper. Drink autumn juice immediately or store in the refrigerator in a sealed glass jar for one to two days.

[via Organic Authority]

How to Use Essential Oils for Allergies

noreply@blogger.com (Karon) — Wed, 03 Aug 2016 19:47:00 +0000

Nothing is more frustrating than the unrelenting urge to sneeze, sniffle, and wheeze through a nose plugged up with pollen. Allergies are no fun, but the conventional allergy medications used to treat them can be even worse, often leaving you feeling amped up and groggy all at the same time. But you can find relief without nasty side effects by learning how to use essential oils for allergies.

How to Use Essential Oils

Essential oils are concentrated fragrant oils distilled from natural plant sources and used for aromatherapy and alternative wellness. Essential oils enter the body through two primary avenues, either topically or through inhalation. Ingestion should be avoided in most cases because of potency. Learning how to use essential oils can help you treat a range of ailments more naturally. Application methods include:

1. Diffuser
A diffuser disperses the essential oil by either exposing it to air, heat, or water.
2. Spray
After diluting essential oils in water you can use them in a spray bottle. For example, this lavender magnesium spray is great for relaxation just before bed.
3. Topically
Essential oils applied directly to the skin need to be diluted with a carrier oil (for example, a vegetable or nut oil). The essential oil should have a concentration of no greater than three to five percent. That means in one teaspoon of carrier oil, you would add three drops of pure essential oil. This would make a three percent solution that could be used on a portion of the body. If you’re using the oil for massage therapy over the entire body, it should be diluted to one percent.

[Tip: Use an organic and cold pressed carrier oil like almond, grapeseed, jojoba, or avocado oil. It can either be added using a compress or applied directly to the skin through massage.]

5 Scientifically Backed Essential Oils for Allergies

Allergies like hay-fever come with a host of symptoms from runny nose to sinus headache, sinus pressure, itchy eyes and throat, and the list goes on. But a number of essential oils may relieve those irritating symptoms. While essential oils do have some side effects, for example, they can be irritating to the skin as well as the mouth, nose, and eyes, they don’t cause side effects like allergy medications, which can make you feel amped up, groggy, and dehydrated. Essential oils are also controversial for pregnant women and children. You should talk to your doctor before using them.

Essential oils can be less expensive than over-the-counter or prescription medications when you consider that just a few drops go a long way. A one-ounce bottle of eucalyptus oil costs around $6, but it takes just a few drops added to a diffuser to have an impact on the respiratory system. Compare this to allergy medications like Claritin and Zyrtec, which range in price from around $15 to $40.

Science is behind the curveball when it comes to essential oils, but according to researchers at the University of Maryland Medical Center, some experts believe that olfactory smell receptors in the brain communicate to other parts of the brain like the amygdala and hippocampus, influencing physical, emotional, and mental health.

Add a few drops of essential oil to a diffuser to open up the airways and reduce inflammation. These essential oils for allergies are worth trying:

1. Eucalyptus

A study published in April 2010 issue of Alternative Medicine Review found that eucalyptus has antimicrobial effects. It can be used to treat colds and flu by opening the respiratory system and reducing inflammation.

2. Rosemary

Rosemary is slightly more mild than eucalyptus, but it also works to open up inflammation in the sinuses. According to a 2011 Penn State University Medical Center study, rosemary oil also has antimicrobial qualities and can neutralize some pathogens.

3. Clove

Clove oil has anti-inflammatory and antimicrobial characteristics, and can help to reduce allergy symptoms. Research published in an October 2012 issue of the Brazilian Journal of Microbiology found that clove oil can be used as an antimicrobial to kill internal and external pathogens.

4. Lavender

Lavender is a natural antihistamine and anti-inflammatory. It may help reduce irritation and relax your breathing. A study published in the July 2014 issue of the journal Life Sciences, found that lavender essential oil inhalation effectively suppressed inflammation in the airways.

5. Chamomile

Chamomile is another anti-inflammatory that relaxes and relieves sinus headaches. Working with chamomile essential oil months before your hay-fever sets in may boost your immune response and decrease your reaction. One study, published in the November 2010 issue of Molecular Medicine Reports, found that chamomile can be used to treat inflammation of the mucus membranes in the mouth and throat.

When it comes to naturally clearing up your respiratory system, eucalyptus and peppermint oil are both highly effective, according to certified nutrition specialist and natural medicine expert, Dr. Josh Axe. This homemade Vapor Rub by Dr. Axe uses both and helps to open up the airways.

Homemade Vapor Rub

Ingredients

1/4 cup olive oil
1/2 cup coconut oil
1/4 cup grated beeswax
20 drops peppermint essential oil
20 drops eucalyptus essential oil
Glass Jar

Directions

1. Place olive oil, coconut oil, and beeswax in a jar. Place a saucepan with 2 inches of water over medium low heat. Add jar to saucepan to melt oils.

2. Let cool before adding essential oils. Pour in a jar and allow to set up.

Essential Oil Allergies for Children

Essential oils are potent and even poisonous to children when they haven’t been properly diluted. Take precaution when it comes to the little ones. Here are a few tips:

Keep essential oils out of reach for children.
Never give them to children orally.
Always dilute with a carrier oil.
Keep them away from a child’s nose. Applying diluted essential oils to the feet are often best.
Introduce them slowly and watch for any reaction.
Avoid use on children less than three months old because of extreme skin sensitivity.
Stick to really mild oils for babies like chamomile, dill, and lavender.
Talk to your child’s pediatrician before use.

Where To Buy Essential Oils

Not sure where to buy essential oils? When it comes to choosing essential oils, look for brands that are made purely of the oil and not diluted with fillers like propylene glycol. Bonus if they’re wildcrafted and made from organic plants grown in their indigenous locations. Read labels, and if you can’t tell from the label, call the company. If it’s hard to get a response, choose another company. Mountain Rose Herbs and Plant Therapy are both smaller companies that produce pure, high quality oils.

[Note: Always consult with your primary care physician before using essential oils to treat any type of health concern.]

[via Organic Authority]

Food Freezing Tips: How Long Can You Store Meals in Your Freezer? [Infographic]

noreply@blogger.com (Karon) — Wed, 27 Jul 2016 20:08:00 +0000

Food preservation in cold temperatures has been practiced since the early days of mankind, although not as effortlessly as today when we have powerful freezers, polythene bags and plastic containers, freezer labels and other utensils that help us better preserve food. We also have the knowledge of how to do it properly.

To make sure defrosted food is as fresh, nutritious and tasty as before freezing it, there are certain rules to follow. For example:

Food should always be frozen at the peak of its ripeness/freshness;
Some types of food do not freeze well, such as eggs in shell or potatoes;
Liquids expand in cold temps, so it’s important to leave enough room in the container when freezing beverages, etc.

Most importantly, we must know how long we can keep each type of food in the freezer before it loses its taste or even becomes unsafe to eat (if air gets in).

The following infographic is created as a guide to help you figure out how long you can keep meat, seafood, ice cream and other food products in the freezer. Keep it on your fridge or freezer for quick reference when planning meals.

[via FreezerLabels.net]

10 Vegan Recipes Worthy of a Cookout

noreply@blogger.com (Karon) — Tue, 19 Jul 2016 16:53:00 +0000

For the non-animal product eating, summer cookouts can occasionally feel, how shall we say, limiting: ribs! Burgers! Cheeseburgers! Ice cream! Potato salad swimming in mayonnaise! This — despite an otherwise excellent selection of picnic sides — can be a little discouraging. But! Cookouts need not be so — and vegan folks need not just linger by the spread of side dishes hoping for an ear of corn or a frozen veggie burger, either.

Here are 10 delicious vegan recipes from Food 52's Gena Hamshaw worthy of a summer afternoon barbecue:

Creamy Vegan Avocado Potato Salad

Tempeh Kebabs with Homemade BBQ Sauce

Sweet, tangy homemade barbecue sauce is a perfect complement to the nutty, earthy taste of tempeh.

Grilled Avocado Halves with Cumin-Spiced Quinoa and Black Bean Salad

Creamy, satisfying avocado meets a hassle-free, versatile quinoa salad that works on its own as an anytime summer side dish.

Black Bean and Corn Burgers

These veggie burgers are a little bit spicy, thanks to a mixture of paprika, cumin, and chili, and a little bit sweet, thanks to fresh summer corn.

Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs

Think of this recipe as summer in a bowl. The sweet corn, bursting cherry tomatoes, and tender zucchini lighten up a savory, satisfying bowl of pasta.

Vegan Sweet Potato Biscuits

A sweet or savory spin on biscuits that feature sweet potato for a tender, moist interior and a very pretty golden color.

Vegan Summer Succotash

The combination of sweet vegetables and buttery coconut oil makes this easy dinner an irresistible delight.

Perfect Vegan Pie Crust

This pie crust is totally authentic and yet totally dairy free -- all thanks to the magic of coconut oil.

Strawberry Vanilla Coconut Ice Cream

This rich, dreamy ice cream -- which no one would ever guess is vegan -- benefits from fresh ingredients: seasonal, freshly picked strawberries and fresh vanilla bean.

No-Fuss Vegan Cornbread

This cornbread is a perfect balance of savory and sweet, rich and light.

[via Food 52]

26 Vegan Recipes For Comfort Food

noreply@blogger.com (Karon) — Wed, 15 Jun 2016 16:08:00 +0000

1. Butternut Squash Mac ‘n Cheeze: Two Ways

Butternut squash pureed into macaroni and cheese just sounds like a match made in heaven, doesn’t it? It is also a fun way to sneak in another veggie. Get the recipe here.

2. Nirvana Enchilada Casserole

Layers of corn tortilla sopping up spicy, fragrant, red sauce then overstuffed with mushroom, pinto beans and roasted potatoes. On top is a voluptuous cashew creme that will have you rolling your eyes to the back of your head like a zombie. An enchilada zombie.

3. Matzo Ball Soup
These matzo balls are firm and hold together awesomely well. They’re soft on the outside, but delightfully dense and toothsome in the middle. Try it out for yourself.

4. Tofu Popcorn Chick’n (+ it's gluten free)
This tofu chick’n recipe is so versatile. You can eat them on their own as popcorn chick’n or nuggets. You can put it in a wrap or a sandwich, on a pizza – so many possibilities! Try it!

5. Broccoli & Cheeze Soup
Why should dairy eaters have all the creamed soup fun? Create this delicious vegan option, instead.

6. Almost Famous Fried Pickles
It’s hard to believe the pickle can be improved upon, until you fry it up and taste it for yourself. Get the recipe here.

7. Peanut Butter Banana Chip Cookies
In this amazing recipe the sugar content is fairly low. They aren’t cakey, but not too crisp either. Somewhere in the middle with a pleasant crunch and a complex sweetness. And of course, they have a lovely peanut buttery undertone.

8. Mushroom Stout Pie With Potato Biscuits
A fluffy potato biscuit soaking up a deeply savory gravy that is at once mysterious and familiar. The stout really gives this dish an allure, and two kinds of mushrooms make it meaty and earthy and just umami like nobody’s business. And ya know, for a special occasion, it’s not too fussy.

9. Crispy Baked Onion Rings
Crispy, flavorful, and good-for-you, these onion rings make a great snack or addition to any meal. I could also see a big batch of these being made for a party served with a homemade dip. Can also be made gluten-free.

10. Vegetable Lasagna With Kale, Beluga Lentils & Carrots
This delicious lasagna recipe will make you forget about meat and cheese with kale and lentils!! Get the recipe here.

11. Creamed Kale
Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens. Try it for yourself!

12. Homemade Vegan Caesar Cocktail
Is this a vegan version of a Caesar cocktail or is it an adapted version of the Bloody Mary? I can’t decide. Whatever you call it, this is one fantastic drink with a whopping 4 servings of vegetables per 500 ml glass. Be sure to add the seasonings to taste and you can’t go wrong. Bottom's up!

13. Chocolate Cupcakes With Avocado Chocolate Icing

They say avocados and chocolate are brain foods right? (I don’t know who says, but it seems like something I might have read somewhere). I know it sounds weird and maybe a little gross to put them together but it actually works to make really thick and rich chocolatey frosting. Try out this recipe.

14. Creamy Polenta And Mushrooms

Creamy polenta, chickpeas and a mix of sautéed mushrooms & tarragon. This recipe is sure to be a main stay.

15. Mushroom “Alfredo”

Almonds blended with almond milk make a rich sauce for this vegan pasta dish. We like the flavor and smooth texture of spelt pasta and the way rotini traps the sauce, but feel free to substitute your favorite pasta. Get the recipe here.

16. Mozzarella Sticks

For the full diner experience, crack open a jar of pickles, whip up some vegan milkshakes, and make sure you have marinara sauce on hand. And remember, all food tastes better around 2AM. Dig into the recipe here.

17. Double Cinnamon Oatmeal Raisin Cookies

A double dose of cinnamon gives these cookies a wonderful spicy aroma and even bigger cinnamon flavor. Try them out now!

18. Vegan Chili

Hearty, healthy, and always ready to make you happy, this chili makes for a dependable partner. Whip up a batch with this popular recipe.

19. The Philly Reuben Sandwich

A hefty sandwich, filled with sauerkraut and tangy Russian dressing that oozed out of the edges of the sandwich with each bite. Filled with marinated seitan and wrapped in warm rye bread. Try the recipe yourself!

20. Spinach “Chicotta” Stuffed Pasta Shells

“Chicotta” is a new creation that will change the way you look at plant-based cheeses. It’s a ricotta-like cheese made from… chickpeas! With just some chickpeas and a few other simple ingredients, you can whip up the creamiest and most delicious non-dairy cheese you’ve ever tasted. Try this recipe tonight.

21. Miso Shitake Soba Soup
This soup is full of warming healing ingredients (shiitakes, ginger, miso, etc)… and would be the perfect thing if you’re under the weather… figuratively or quite literally. Get the recipe here.

22. Brownie Ice Cream Sandwich
Being a sandwich, this is totally a legit lunch. Grab a pink of Trader Joe's "Soy Creamy" vegan vanilla ice cream! Get the recipe here.

23. Creamy Broccoli And Mushroom Pasta
The vegan parmesan goes so well with the creamy mushrooms, the salty broccoli and the toasted pine nuts with the touch of heat from the red chili flakes. Yum yum yum! Try this recipe tonight!

24. Butterfinger Candy
This recipe is very simple, but you need to know two things before we begin: you must have a candy thermometer for this recipe, and you must read through the entire recipe before you start. Everything comes together quickly, and I certainly don’t wish a candy disaster on anyone.

25. Vegan Big Mac
Not only is this burger healthier and yummier than the original, it is also extremely easy and crazily filling! What a great way to impress your dinner guests with a vegan Big Mac! Try this recipe now!

26. Easy Cheezy Pizza
Nothing beats a yummy cheezy pizza…. Mmmmmm. Get the recipe here.

[via Buzzfeed]

8 Healing Herbs You Can Grow

noreply@blogger.com (Karon) — Fri, 13 May 2016 20:34:00 +0000

Please note: Healing herbs are not meant to be medicinal, and that you must be careful that any plant you ingest is safe for you and your family.

1. Chamomile

Chamomile is known by almost everyone for it’s ability to ease us into sleep, when steeped into a tea. It also is used for stomach upset. Dry the flowers for long term storage in ziploc bags, or use them fresh steeped into a tea. This is a gentle herb that can be used for children as well.

The best variety to grow, and the most commonly used for tea is German Chamomile. This is an annual that grows into a bushy plant about 2 feet tall. It prefers well draining soil, full sun to part shade, and moderate water. Chamomile is easy to grow from seed.

2. Feverfew

Feverfew (Tanacetum) has had some scientific studies done on it’s use for migraine headaches, with some positive results. Brewed into a tea, feverfew is best used as a preventative for migraines.

Grow Feverfew from seed, sprinkled onto the soil in early spring. Like Chamomile, it needs light to germinate, so don’t cover, just water in. Give it plenty of sun and you will be rewarded with hundreds of tiny button daisy flowers on a 20 inch bush. This is also an annual, but tends to self seed liberally. Also like Chamomile, brew flowers into a tea.

3. Lavender

Lavender is used to ease tension, and is generally used in aromatherapy… that is, the scent is used in oils and infusions. It is also edible, the flowers being used in salads or drinks, and can also be brewed into any tea.

Easy to grow, lavender loves the sun, and is drought resistant. It does fine in poor soil, but the soil must be well drained. It will not tolerate heavy soil. Several different types and colors are available , the most common is English Lavender, but French Lavender and Spanish Lavender are popular as well, although less hardy. The varieties bloom at slightly different times, but usually from later spring through mid summer, with another short flush in the fall. A short lived perennial, it will come back for several years, but will then tend to die back, stating in the center of the plant. Luckily, you will find many volunteers popping up ready to take it’s place. Did we mention, it’s gorgeous as well?

4. Peppermint

Peppermint is one of the tummy trouble remedies I actually use, and so do my kids… It really does help relieve nausea and even stomach cramps. It can be energizing as well.

Peppermint is an aggressive plant that can take over a garden if you let it! Although I love growing any kind of mint, if you don’t want to be pulling it like a weed, plant it in pots. Prefers afternoon shade in hot areas, can tolerate some shade in any area. Perennial that comes back every year. Grows best in fertile, moist soil. Flowers are not showy. Foliage is aromatic, and leaves are edible in salads, sauces and can even be frozen in ice cubes to refresh cold drinks.

5. Thyme (Thymol)

Thyme is a powerful antiseptic and astringent. Used for coughs and sore throats, it is gargled with or made into a tea, usually in combination with other herbs. Also used as a disinfectant spray.

Thyme is an herb that has become popular with several decorative varieties in the last few years, including one of my favorites, ‘Doone Valley Thyme’ with its pink flowers. Flowers are tiny but plentiful, and the plant loves sun and tolerates drought. Varieties exist from the low growing ‘creeping Thyme’, to the parent variety, common thyme. Common thyme has been said to have the highest level of Thymol, or oils. A semi woody shrub, it is useful in the garden as well as the kitchen. Easy plant to grow.

6. Garlic

Garlic is one of those herbs that continues to prove it’s health benefits. Long known for it’s cardiovascular health benefits, it is also used as an anti viral and anti fungal… In my opinion, the best way to take advantage of the healing powers of garlic is to cook with it!

Garlic is easy to grow, especially if you already grow vegetables. Each clove from a garlic bulb will grow into it’s own bulb, and yes, you can plant from grocery store garlic. Simply soak them in a jar of water with a tablespoon of baking soda before planting, to prevent fungal diseases.

Plant garlic in fall, and allow to overwinter. In June or July, when the green stalks are 3/4 brown, gently dig up bulbs and tie together several bunches, then hang to dry. Store in a dry, cool place. Make really good pasta!

7. Lemon Balm

Lemon Balm is used in a tea for anxiety. Just pick the leaves as desired and brew.

Grow lemon balm in partly shady area for best results. Rich, moist soil will give you the best plants with the highest amount of oils in the leaves. Being a tender perennial, it will not survive any but the modest winters.

8. Parsley

Lastly, we have parsley. More than a garnish at the side of the plate, parsley helps cleanse the liver, flush the system of excess water and soothes the stomach.

Parsley prefers part shade and rich soil, and does well grown indoors in a sunny windowsill. I prefer to grow the flat leaved variety. Give afternoon shade in hot areas. Harvest by cuttings leaves as needed.

[via The Garden Glove]

What To Eat In Springtime

noreply@blogger.com (Karon) — Mon, 18 Apr 2016 20:34:00 +0000

The fast procession of Spring blossoms is dizzying -- Acacia and Loquats, Anemones and Redbuds, Violets, Primroses, Bluebonnets and Black Eyed Susans; Irises, Pear Trees, and snow white Yarrow. The flowers of this Season are too many to name. Come Springtime, there is just no stopping the momentum which propels all of life forward.

It is this incredible burst of green life which makes Spring the most opportune time to gather wild edibles and brew daily teas from the herbs growing just beyond your door. It is these plants which thrive in Springtime which have an astounding ability to reawaken the body and sharpen the mind, in preparation for the coming season of fullness. It is a time of deep green nourishment, and we hope you will join us, in drinking deep of all that spring has to offer through this verdant introduction to our favorite seasonal wild foods.

Violet

Viola spp.

Parts Used // Leaf + Flower
Energetics // Cool + Moist
Herbal Actions // Demulcent, Astringent, Vulnerary, Alterative, Nutritive

Violet tops the list of our favorite Spring edibles. The leaves are pleasingly succulent and satisfying eaten raw and the flowers are mellow but fragrant with a subtle sweetness to them. Wildcrafted Violet leaves + flowers are two of the star ingredients in our Healing Breast Oil. Used externally, this blossoming beauty helps to keep the lymph flowing smoothly, relieves tenderness and swelling, helps to prevent and resolve lumps, bumps, and other growths, and increases the suppleness and resilience of the skin of the breasts and nipples. Also called Heartsease, due to both the shape of its leaves and its affinity for gladdening a heavy heart, Violets help to bring a subtle brightness back to the world during bouts of ennui. Enjoy leaves and flowers eaten fresh on the trail or added to salads. The Leaves can also be made into a truly unique pesto with an incredibly unique and indescribably delicious demulcent quality. They're particularly rich in vitamins A and C and help to keep digestion and elimination regular with their nourishing mucilage.

Stinging Nettle

Urtica spp.

Parts Used // Leaves
Energetics // Drying, Stimulating
Herbal Actions // Anti-Inflammatory, Nutritive, Alterative, Rubafacient, Diuretic

Nettles is, perhaps, the most famous and infamous of all herbs. Those who meet it unsuspectingly in the wild, don't soon forget their encounter. The sting of nettles lingers for up to twenty four hours and can be likened to an electric buzzing as it dissipates. Historically, some have taken advantage of this irritating quality and intentionally undergone what is referred to as Urtication (for the latin, Urtica spp.). Urtication involves intentionally stinging oneself with Nettles in order to bring circulation and immune factors to a certain part of the body. It has been used to counteract joint pain, numbness (I can only laugh at this...), baldness, and more spiritual ills which have driven the Soul from a certain part of the body. While I have never personally undergone Urtication, I am curious about attempting it on my increasingly overtaxed right thumb (thank you, iPhone),

Nettle is incredibly rich in minerals -- most notably calcium, magnesium, potassium, and iron -- making it useful for addressing a wide range of complaints including adrenal fatigue, spasmodic cramping, anemia, and general weakness. It is one of our favorite herbs to enjoy as a nourishing infusion and it combines well with Raspberry Leaf and Oatstraw for this purpose. Note :: Do not try to eat this plant fresh unless you have been shown how by someone who has done so and remained unscathed. Do not harvest leaves plant has gone to seed. Enjoy the fresh leaves as a strong infusion or cook them with olive oil, garlic, and spinach for a real treat. Dried leaves can be powdered and added, to smoothies at a later date. Oh, and we cannot sing the praises of our Wild Onion + Nettle Seed Finishing Salt loudly enough. It is so good.

Chickweed

Stellaria media

Parts Used // Aerial Parts
Energetics // Cooling
Herbal Actions // Nutritive, Vulnerary, Demulcent, Diuretic, Anti-Inflammatory, Alterative

Chickweed is a true darling of Springtime. It often grows in close quarters with Cleavers and the two make a winning combination as a daily tea to breathe life back into the body after a long winter's rest. Chickweed is also a favorite herb to infuse in oils and salves for its incredible skin healing properties. Used both internally as a tea or food and externally as a wash, salve, or oil, it is one of the finest plant allies for resolving longstanding skin conditions. It combines particularly well with Dandelion and Rose to this end, particularly when the underlying cause is hepatic. Easy to digest yet incredibly nutrient dense, it is a favorite food for restoring the body after illness or convalescence. Super Abundant in most places where it grows, Chickweed can be enjoyed daily in salads, smoothies, and pestos.

Henbit

Lamium amplexicaule

Parts Used // Aerial Parts
Energetics // Mildly Cooling
Herbal Actions // Nutritive, Astringent, Vulnerary

Henbit is, at first glance, a diminutive and innocuous plant. It grows tenaciously through cracks in city sidewalks, covers lawns and parks, and unfortunately, goes mostly unnoticed even by plant lovers. It's taste is mild and mineral and its small purple flowers possess a subtly sweet nectar and seem to have a sense of humor about the world. Add it to pestos, infuse it in vinegar, or enjoy it to other spring greens raw or cooked. The entire plant is edible and quite tasty. A strong infusion of the entire plant can be used as a compress to soothe bites, stings, mild skin irritations, and swellings. And, as the name implies, Hens love it.

Spiderwort

Tradescantia spp.

Parts Used // Leaf, Stalk, and Flower
Energetics // Cool + Moist
Herbal Actions // Demulcent, Vulnerary, Nutritive

This succulent and mild blossom is coming up through the sidewalks and blooming in thickets in lawns and on by ways. She is cool and moist, sweet and tender. With a distinctly nourishing and demulcent quality, she balances the Vata nature of Spring with ease. Her prolific flowers can be enjoyed raw in salads or smoothies and and the young leaves and shoots can be cooked along with wild onions. Due to the mucilaginous quality of this plant (think okra) it can be added to soups, stews, and gumbos as a thickener. Additionally, this mucilage lends a cooling soothing quality making Spiderwort a great choice for helping to heal mild burns in a manner much like Aloe Vera. Pro tip, eat a few flowers along the trail and see what color they turn your spit!

Cleavers

Gallium aparine

Parts Used // Above Ground Parts
Energetics // Cool + Dry
Herbal Actions // Vulnerary, Lymphatic, Diuretic, Nutritive, Alterative, Anti-Inflammatory

Cleavers encourages the flow of lymph throughout the body and can help to resolve fibrocystic tissue. Helpful both internally as a tea and externally as a wash for eruptive skin conditions such as acne, eczema, and boils. This incredibly prolific plant has an affinity for the urinary tract and kidneys and acts as a stimulating and soothing diuretic in cases of infection. A relative of the dye plant Madder, the roots can be used to produce a red dye -- though this seems a futile endeavor considering the pithiness of the roots. Enjoy above ground parts as a daily infusion to support lymphatic health in spring or combine with Turks Cap Leaf + Flower and drink freely as a strong infusion for irritation or infection of the urinary tract.

Wild Arugula

Eruca sativa

Parts Used // Young Leaves + Flowers
Energetics // Warm + Dry
Herbal Actions // Digestive, Warming, Aperient, Nutritive

Wild Arugula is a real treat in its immature "micro" stage. Peppery and stimulating, it makes the perfect addition to any late Winter meal. I especially enjoy it sprinkled over eggs, added to beans and rice, or as a simple salad tossed with lemon and oil and backed within a roasted winter squash. It can be enjoyed mature as well but becomes increasingly spicy as it grows larger. Try it in this state thinly sliced, sautéed, and added to a kale salad with bacon, dates, and blood oranges. One of the first flowers to emerge on the cusp of Winter and Spring -- the bright yellow blossoms make a for a sunny garnish when most edible flowers are still months away.

Wild Onions

Allium spp.

Wild Onions are one of the first feral foods to appear in Spring. I am here in Central Texas, in Austin, where I was born and raised, and these tender alliums are everywhere! My mother's lives just up the street from a remarkably vital stretch of water and wild. Less than a quarter mile from a medium sized highway, this natural sanctuary so tucked away, feels like my own private Eden whenever I come to visit her. The diversity of wild foods and medicines which thrive in this small haven is astounding. The Wild Onions are some of the first to find their way onto my plate in Spring, along with cheerful dandelions blossoms and their delicious bitter greens. Then there are the diminutive and tart Oxalis leaves, the creeping Dewberry now in bloom, the overgrown mats of Cleavers, and the Pecans overhead just beginning to leaf out. There are also sizable Trout in good numbers in the creek, and though I'm not yet much of an angler, they've piqued my curiosity. All of this against a backdrop of what is to me, an iconic Springtime vision -- a profusion of edible magenta blossoms covering the Redbud trees.

Harvesting wild onions is a deliciously grounding way to reconnect with the Earth as she grows more fertile with each passing day of Spring. I recommend finding a patch of damp earth, dappled with sun and shade, and placing one palm flat on the ground as you gently coax each bulb from its subterranean resting place. The soft sound and gentle release as the roots succumb to the pull of your hand, moving from soil to sunlight, is marvelously wholesome and satisfying. It is also a resplendent thing to have your fingers covered in wild dirt. I like to leave just a little bit of it on the bulbs rather than washing them too thoroughly. I am a strong believer that a little dirt is very good for you. If that sounds strange, I encourage you read more about that here.

Dandelion

Taraxacum officinale

Parts Used // Entire Plant
Energetics // Warm + Dry
Herbal Actions // Digestive, Hepatic, Aperient, Nutritive, Diuretic, Alterative

First and foremost, Dandelion is an excellent nutritive herb. Useful as both a food and a medicine, Dandelion is remarkably mineral rich and high in antioxidants A + C making it useful in some forms of anemia as well as for strengthening bones + teeth. The implications of including wild and mineral rich greens in your daily diet cannot be overstated--eat a salad of of Dandelion leaves and blossoms each day of Spring and you will surely notice a marked shift in your mood, cognitive function, energy, skin, digestion, and general connection to all that is Wild, within and without.

The leaves of the Dandelion are a potent diuretic which, unlike diuretic medications, works to replenish the minerals (read :: potassium) lost through urination and ultimately to strengthen the kidneys and entire urinary tract through its careful use. Because of its diuretic effect, Dandelion is an excellent choice for treating Urinary Tract Infections when combined with increased fluid intake and soothing herbs such as Marshmallow Root or Cornsilk--an infusion of the leaves is preferred for this application. The entire plant, but particularly the root, acts on the system as a mild laxative, or aperient. It helps to move sluggish bowels, making it an excellent choice for the change of seasons. Its regular use improves liver function significantly and can therefore have a profound and lasting effect on skin conditions, hormonal imbalances, and even conditions as significant as Hepatitis. Through its action on the liver, Dandelion effectively cleanses the blood and supports optimal lipid and hormone metabolism. The bitter taste of the herb itself speaks volumes about its uses. The powerful bitter flavor promotes bile secretion and soothes indigestion--particularly when the imbalance is caused by impaired fat absorption and digestion. Greasy stool is a strong indication that Dandelion may be of great use. The root of Dandelion is also incredibly high in Inulin--a complex sugar which nourishes the beneficial bacteria in our intestinal tract. Healthy gut flora effects everything from cognitive function to auto-immune processes, so drink up. To optimize Inulin extraction, a long slow decoction of the root is preferred--combine with Marshmallow Root (soothing and nourishing to the intestinal tract) and Burdock Root (also full of Inulin) for a heavy hitting dose of the good stuff!

Note // Proper identification is of paramount importance. Please consult a

field guide or local wild foods expert before harvesting any new plants you not familiar with. Additionally, always ask permission and offer sincere thanks to the plants for their sustenance.

[via La Abeja Herbs]

Don't Throw Away Those Silica Bags Any More!

noreply@blogger.com (Karon) — Mon, 04 Apr 2016 17:33:00 +0000

The silica gel bags we often find in shoe boxes usually end up in the trash, just because we believe they’re completely useless and even toxic.

However, the truth is that they are not poisonous whatsoever. Rather, they are filled with a substance called silicon dioxide which should not be eaten but can be very useful around the house. They’re a non-toxic inert desiccant that will dry out anything around them. Here’s how you can use them:

1. Put Them in Your Gym Bag

The main purpose of these little packets is to absorb any extra moisture and protect the item they are added to from growing bacteria or mold. Bacteria thrive in damp and moist environments so adding one of these guys to your gym bag will eliminate dampness and germs thus freshening it up. They can even remove a very foul odor.

2. Put Them Between Towels

Prevent your towels from getting damp and smelling unpleasant by putting a few of these in the towel cabinet.

3. Make Your Razors Last Longer

Instead of leaving your razor around in the bath where it’s always wet put it in a plastic container with a few silica bags inside. It will make it last longer.

4. Save Your Drowned Phone

If you happen to drop your phone in water and it gets wet, don’t lose hope! Instead of putting it in a jar of rice try the same with silica bags. Fill a jar with them and put your mobile in, it will be much more effective.

5. No More Foggy Car Windows

I absolutely adore this one, since foggy car windows cause me a lot of problems especially in this damp weather season. This goes to all you drivers out there; it’s a true lifesaver in the winter. Instead of waiting for your windows to defog, which in older car models can take forever, put a bunch of these silica gel bags under your windshield from the inside immediately. You’ll see that tomorrow your windows won’t be foggy. It’s the fastest way to stop your windows from fogging up and you’ll save yourself the 10 extra minutes needed to clean them up.

6. Save Your Old Photos

Old photos usually deteriorate with time, which is really sad because they are the sole reminders of our past and are quite dear to our hearts. Put a couple of silica gel bags in your box of old photos to save them from the dampness that can ruin them.

7. Save Your Make Up

Every women needs to have a bag or two of silica gel in her make up purse to stop the powdery make up from curdling.

8. Save Your Jack-O-Lantern

Simply adding a silica bag to the inside of your jack-o-lantern will extend its shelf life significantly. Nobody wants to smell a rotting pumpkin breaking down on the porch in the fall.
There you have it, 7 fun and useful tips which can make your life easier. Next time you buy something with silica gel bags in it don’t throw them away, they can be quite useful. Can you think of another way you can use these bags, maybe you’re already using them for something we haven’t mentioned? Please share your thoughts and ideas, we can all learn something new.

[via RealFarmacy]

7 Spices Loaded with Serious Flavor -- and Incredible Health Benefits

noreply@blogger.com (Karon) — Mon, 22 Feb 2016 21:40:00 +0000

Cayenne pepper really hit its prime in the early aughts. When Giselle Bundchen credited cayenne with helping maintain her slim, Victoria's Secret-worthy figure, the spice was suddenly stylish.

It's almost too easy—just a pinch of some magic powder and suddenly you're a fat-burning machine? Well maybe not a machine, but fiery cayenne does seem to have an effect on increasing the metabolism. It's well documented that turmeric has anti-inflammatory properties that give Advil a run for its money, and cinnamon is coveted amongst those with metabolic disorders thanks to its blood sugar-lowering effect.

The rest of your spice rack isn't to be overlooked—there are some superfood seasonings hidden in the pantry that are worthy of a little more love. Put down the salt and start cooking with these spices—your blood pressure, waistline, and tastebuds will thank you.

Paprika

Sweet, spicy, smoky—paprika comes in tons of different flavors and varieties, but it's always a vibrant brick red. Thanks to its plenitude of antioxidants that impart its quintessential color, paprika is also full of vitamins A and E. Together, they fight free radical damage in the body, but vitamin A also promotes cell growth and recovery, which supports anti-aging.

Fennel

With its distinct taste and smell, fennel is often loved or loathed. If you fall into the latter category, this classic Italian seasoning is worth your adoration—full of phytonutrients, fennel has been proven to have anticancer and anti-inflammatory effects. A special phytonutrient called anethole found in fennel has been linked to slowing the growth of cancer cells and apoptosis, or cell death, in breast cancer cells. Additionally, fennel's antioxidants can help reverse damage to liver cells... So after a really rough night out, look to this spice to help heal your hangover.

Cloves

Especially popular in some of the most beloved holiday foods—gingerbread, hot toddies, and pumpkin pie, to name a few—cloves are a warming and aromatic addition to any dish. Along with their lovely flavor, cloves impart another interesting element to dishes: eugenol. A compound found specifically in clove oil, eugenol is incredibly effective at protecting the body from external toxins found in the environment, like carbon tetrachloride. It's also a potent natural pesticide, so mixing a little clove oil into your lotion can ward off annoying mosquitos and bugs.

Bay Leaves

You don't really realize how important bay leaves are to Grandma's chicken noodle soup, your favorite bolognese sauce, or classic cooked beans until you accidentally forget to throw one into the mix. When you do overlook these dried leaves, it's clear that something is missing. Although the pungent, almost bittersweet flavor of bay leaves isn't necessarily appetizing on its own, when added into dishes and left to simmer, they impart a little extra depth and dimension. Plus, as it turns out, these leaves also bring some pharmacological properties to the table.

Even dried, bay leaves help the digestive system function properly, acting as a diuretic and eliminating toxins. They also contain a plethora of B-vitamins that support the nervous system to increase energy and amp up the metabolic rate.

Thyme

Whether fresh or dried, thyme deserves a permanent place in your pantry, especially during the fall and winter months. The woody and aromatic herb has been used for centuries in aromatherapy to treat illness, but it's proven over time to be a powerful antimicrobial treatment. In fact, thyme actually encourages a healthy immune system by increasing white blood cell formation. Next time you feel a chill coming on, throw some thyme into almost any savory dish to reap the immune-boosting benefits of this spice.

Black Pepper

Try not to roll your eyes. Black pepper—no duh! Of course you already know about this spice. But before you skim to the next incredible ingredient, reconsider black pepper for its fat-burning powers. Yep, you read that right. That freshly ground black pepper you've been declining at restaurants for years can actually help your body break down fat cells. Plus, pepper raises core body temperature, forcing the body to eliminate toxins via sweat.

Nutmeg

Too often, nutmeg is relegated to holiday treats (what's up, eggnog?), but there are plenty of reasons to throw nutmeg into your cooking all year round. Nutmeg has long been used as a home remedy for insomnia—and there's actually something to this old wives tale.

This spice has a high magnesium content, which has been proven to help those who suffer through restless nights fall asleep and relax far more easily than normally. The powerful antioxidants myristicin and elemicin found in nutmeg fight inflammation and pain, and some researchers believe actually slow down the deterioration of neural pathways in the brain. Slow down aging and maintain memory for a long time? Sounds like it's time to start adding nutmeg to every morning cup of joe.

[via Thrive Market]

Food Is Medicine: 20 Natural Painkillers in your Kitchen

noreply@blogger.com (Karon) — Thu, 18 Feb 2016 20:34:00 +0000

This fascinating list, based on scientific research, also gives specific information as to which ache or pain a particular ingredient may assist with. The list is understandably very long and it is impossible to comprehensively deal with every ailment and cure listed.

Below you can find a list of the top 22 natural painkillers that are commonly found in nearly every kitchen. So next time you are feeling poorly, afflicted by aches and pains, before you rush off to the pharmacy, check out your natural painkillers list!

Please note however, that pain or other symptoms which persist could be a sign of something more serious and may require medical intervention. If you are concerned, consult your medical practitioner.

1. Heal Heartburn with Cider Vinegar

Sip 1 tablespoon of apple cider vinegar mixed with 8 ounces of water before every meal, and experts say you could shut down painful bouts of heartburn in as little as 24 hours. “Cider vinegar is rich in malic and tartaric acids, powerful digestive aids that speed the breakdown of fats and proteins so your stomach can empty quickly, before food washes up into the esophagus, triggering heartburn pain,” explains Joseph Brasco, M.D., a gastroenterologist at the Center for Colon and Digestive Diseases in Huntsville, AL.

Help to relieve arthritis and muscle pain, and improve joint mobility. Find 30 amazing uses for Apple Cider Vinegar here.

2. Ginger

When Danish researchers asked achy people to jazz up their diets with ginger, it eased muscle and joint pain, swelling and stiffness for up to 63 percent of them within two months. Experts credit ginger’s potent compounds called gingerols, which prevent the production of pain-triggering hormones. The study-recommended dose: Add at least 1 teaspoon of dried ginger or 2 teaspoons of chopped ginger to meals daily.

3. Erase Earaches with Garlic

Treat that dreadful earache pain by placing two drops of warm garlic oil into your aching ear twice daily for five days. This simple treatment can clear up ear infections faster than prescription meds, say experts at the University of New Mexico School of Medicine. Scientists say garlic’s active ingredients (germanium, selenium, and sulfur compounds) are naturally toxic to dozens of different pain-causing bacteria. To whip up your own garlic oil gently simmer three cloves of crushed garlic in a half a cup of extra virgin olive oil for two minutes, strain, then refrigerate for up to two weeks, suggests Teresa Graedon, Ph.D., co-author of the book, Best Choices From The People’s Pharmacy. For an optimal experience, warm this mix slightly before using so the liquid will feel soothing in your ear canal.

4. Cure a Toothache with Cloves

Gently chewing on a clove can ease tooth pain and gum inflammation for two hours straight, say UCLA researchers. Experts point to a natural compound in cloves called eugenol, a powerful, natural anesthetic. Bonus: Sprinkling a ¼ teaspoon of ground cloves on meals daily may also protect your ticker. Scientists say this simple action helps stabilize blood sugar, plus dampen production of artery-clogging cholesterol in as little as three weeks.

5. Tame Chronic Pain with Turmeric

Studies show turmeric, a popular East Indian spice, is actually three times more effective at easing pain than aspirin and other similar chemical medications, plus it can help relieve chronic pain for 50 percent of people struggling with arthritis and even fibromyalgia, according to Cornell researchers. That’s because turmeric’s active ingredient, curcumin, naturally shuts down cyclooxygenase 2, an enzyme that churns out a stream of pain-producing hormones, explains nutrition researcher Julian Whitaker, M.D. and author of the book, Reversing Diabetes. The study-recommended dose: Sprinkle ¼ teaspoon daily onto any rice, poultry, meat or vegetable dish.

6. Relax Painful Muscles with Peppermint

Suffering from tight, sore muscles? Stubborn knots can hang around for months if they aren’t properly treated, says naturopath Mark Stengler, N.D., author of the book, The Natural Physician’s Healing Therapies. His advice: Three times each week, soak in a warm tub scented with 10 drops of peppermint oil. The warm water will relax your muscles, while the peppermint oil will naturally soothe your nerves — a combo that can ease muscle cramping 25 percent more effectively than over-the-counter painkillers, and cut the frequency of future flare-ups in half, says Stengler. Additionally, drinking peppermint tea may help to relieve sore throat and reduce feelings of upset stomach and abdominal pain caused by stress. The menthol in peppermint inhibits nerves that react to painful stimuli.

7. Give Your Back Some TLC with Grapes

Got an achy back? Grapes could be the ticket to a speedy recovery. Recent studies at Ohio State University suggest eating a heaping cup of grapes daily can relax tight blood vessels, significantly improving blood flow to damaged back tissues (and often within three hours of enjoying the first bowl). That’s great news because your back’s vertebrae and shock-absorbing discs are completely dependent on nearby blood vessels to bring them healing nutrients and oxygen, so improving blood flow is essential for healing damaged back tissue..

8. Fight Pain with Flaxseed

Recent research has shown that just 3 tablespoons of ground flaxseed added to the daily diet, eases sore and painful breasts associated with the start of the menstrual cycle. There are a number of natural compounds in flaxseed which prevent estrogen spikes that can trigger breast pain. Applying flaxseed oil to the breast is also effective. More good news: You don’t have to be a master baker to sneak this healthy seed into your diet. Just sprinkle ground flax on oatmeal, yogurt, applesauce or add it to smoothies and veggie dips.

9. Prevent Pain with Cranberry Juice

Cranberry juice cuts your risk of picking up a painful bladder infection. Cranberry juice flushes bacteria from the bladder by preventing bacteria from sticking to the bladder wall. Drink at least 2 glasses of the juice per day as soon as you notice the signs of bladder infection. Find here more information on how to treat urinary tract infection naturally.

10. Tame Leg Cramps with Tomato Juice

Leg cramps are usually caused by a potassium deficiency due to heavy perspiration during exercise or when it is flushed out by diuretics. Tomato juice, rich in potassium, will reduce your risk of these painful leg cramps. Take 2 glasses daily to keep cramps at bay.

11. Heal Mouth Sores with Honey

Raw honey works wonders on sore throat and mouth sores. The natural enzymes in honey banish inflammation, help to destroy viruses and speed up the healing process. Cinnamon and honey mixed together are also promoted by Ayurvedic medicine and alternative medicine. In a paste form this mixture can be applied to the painful area and massaged into the skin. Mixing honey and cinnamon in a warm cup of water and drinking it on a regular basis has also shown to relieve arthritis symptoms.

12. Energize Migraine Medication with Coffee

Prone to migraines? Try muscling-up your painkiller with a coffee chaser. Whatever over-the-counter pain med you prefer, researchers at the National Headache Foundation say washing it down with a strong 12- ounce cup of coffee will boost the effectiveness of your medication by 40 percent or more. Experts say caffeine stimulates the stomach lining to absorb painkillers more quickly and more effectively.

13. Drink Tea to Relive Pain

The tannin in tea helps to stop the contractions in the intestines which occur during a bout of diarrhea or colitis. Drink plenty of tea to relieve the pain when suffering the unpleasant effects of diarrhea.

14. Mustard is an Anti-Inflammatory

For a congested and sore chest as a result of a cold, rub a generous amount of mustard onto your chest. Place a warm cloth over it to make an old-fashioned mustard poultice to relieve pain and congestion. The active ingredients in mustard have fantastic pain relieving and anti-inflammatory properties.

15. Take Away Pain of a Burn with Baking Soda

An excellent way for easing the pain of a burn is with household baking soda. Make a paste and apply to affected area and cover with a wet gauze for a few minutes. The alkaline nature of the baking soda will neutralize the acid in the wound, preventing infection and reducing the pain. Find here 6 uses for baking soda as a kitchen medicine.

16. Heal Sinus Problems with Horseradish

Latest studies show sinusitis is the nation’s number one chronic health problem. And this condition doesn’t just spur congestion and facial pain, it also makes sufferers six times more likely to feel achy all-over. Horseradish to the rescue! According to German researchers, this eye-watering condiment naturally revs up blood flow to the sinus cavities, helping to open and drain clogged sinuses and heal sinus infections more quickly than decongestant sprays do. The study-recommended dose: One teaspoon twice daily (either on its own, or used as a sandwich or meat topping) until symptoms clear.

17. Heal Infections with Salt

Soaking infected minor cuts and scrapes naturally nixes inflammation, plus it’s anti-bacterial, so it quickly destroys the germs that cause swelling and pain. Just mix 1 teaspoon of salt into each cup of water, heat to the warmest temperature that you can comfortably stand, and then soak the affected area for 20 minutes twice daily, until your infection subsides.

18. Gargle with Lemon Juice

Dilute lemon juice in water to ease the pain of a sore throat when used as a gargle.

11. Prevent Digestive Upsets with Pineapple

Got gas? One cup of fresh pineapple daily can cut painful bloating within 72 hours, say researchers at California’s Stanford University. That’s because pineapple is naturally packed with proteolytic enzymes, digestive aids that help speed the breakdown of pain-causing proteins in the stomach and small intestine.

20. Soothe a Sting with Meat Tenderizer

Use a meat tenderizer which has papain (papaya enzyme) to neutralize the venom in a jellyfish or bee sting.. A paste of meat tenderizer and water offers relief for back pain as well. Use a sufficient amount of the tenderizer and water and apply the paste directly to the areas of your back that are in pain. The enzymes will work to break down the proteins, reduce any inflammation and therefore soothe your back muscles.

21. Ease Sore Throat with Cayenne Pepper

The role of the cayenne pepper is to help relieve the pain in a sore throat. The main active compound found in cayenne is a substance known as capsaicin. Capsaicin has shown to contain pain-relieving properties by hindering the transmission of a neurotransmitter responsible for transmitted pain signals to your brain. If you can bear the taste, add 1 to 3 teaspoons of cayenne pepper in a glass of water (8 ounces) to find instant relief of migraine headache.

22. Chase Away Joint and Headache Pain with Cherries

A daily bowl of cherries could ease your ache, without the stomach upset so often triggered by today’s painkillers, say researchers at East Lansing’s Michigan State University . Their research reveals that anthocyanins, the compounds that give cherries their brilliant red color, are anti-inflammatories 10 times stronger than ibuprofen and aspirin. “Anthocyanins help shut down the powerful enzymes that kick-start tissue inflammation, so they can prevent, as well as treat, many different kinds of pain,” explains Muraleedharan Nair, Ph.D., professor of food science at Michigan State University . His advice: Enjoy 20 cherries (fresh, frozen or dried) daily, then continue until your pain disappears.

[via Healthy & Natural, Antranik]

Learn How to Grow Peanuts in Your Spring Garden

noreply@blogger.com (Karon) — Wed, 17 Feb 2016 16:37:00 +0000

Peanuts are not actually nuts, they are a vegetable that belongs to the legume family. Learn how to grow peanuts in your garden and enjoy the benefits of this hassle free, delicious crop.

Peanuts are native to South America and take about 120 days tomature. The plant is hardy and can withstand light spring and fall frosts. Although peanut plants are normally considered to be Southern crops, Northern gardeners can grow them successfully if they start the plants indoors, and use certain varieties that can withstand cooler climates.

Planting

Peanuts require full sun and soil with good drainage. You can ensure enough drainage by working in organic matter in order to make it loose and friable.

Peanut seeds can be planted hulled or unhulled but be sure not to remove the thin, pinkish brown seed coverings, otherwise the seed will not germinate.

If you live in a cooler climate, start your peanut plant indoors in a large pot about a month before the last frost. Seeds should be sowed on inch deep and placed in the sunniest spot possible. Be sure to water weekly. You can transplant your peanut seedlings into your outside garden once the soil is between 60 and 70 degrees Fahrenheit. Transplants should be spaced 10 inches apart.

If you live in a warmer climate, plant your crop outdoors around the last expected frost. Space your seeds 2 inches deep and 5 inches apart in rows that are 2 to 3 feet apart. Be sure to water well and thin the plants to 10 inches apart.

Growing

Once it is about 1 foot tall, long, pointed pegs will grow from faded flowers and push 1 to 3 inches into the soil. This is where you will find the peanut. The soil around the plant should be soft enough so that the pegs growing from the plant do not have too much difficulty penetrating the soil. You can help your plant by laying down some light mulch, like grass clippings or straw to prevent the hardening of soil.

1 inch of water a week is perfect for a peanut plant. Since it is a legume, it can supply its own nitrogen. The use of nitrogen-rich fertilizer will encourage foliage instead of fruit, so try to avoid the use of any fertilizer that may contain a lot of nitrogen. Soil that is well-prepared will provide all the nutrients the plants need.

Harvesting

Once the leaves turn yellow and the peanuts’ inner shells have gold looking veins, your crop is ready to harvest. You can check the peanuts periodically by pulling out a few nuts and shelling them. The pegs will become very brittle and the pods will break off if you wait too long to harvest. To harvest, pull the entire plant our of the ground while the soil is moist. Dry the plant in an airy space until the leaves become crumbly. Once the plant is dried, remove the pods. Unshelled peanuts can be stored for up to a year if they are stored in an airtight container.

[via Real Farmacy]

15 Soups That Will Actually Cure Your Cold

noreply@blogger.com (Karon) — Fri, 05 Feb 2016 20:35:00 +0000

1. Coconut Ginger Carrot Soup

Creamy is where this incredible coconut ginger carrot soup recipe goes. Have your heard so many delicious flavors in one recipe title? Even better, this soup is an amazing immunity-booster just in time for cold and flu season.

2. Immune Boosting Vegetable Soup

Tis the season for colds, flus, and sickey germs everywhere. This supremely flexible ingredient soup is the perfect antidote to all that.

3. Flu Fighter Chicken Noodle

Loaded with good for you ingredients and full of flavor – this absolutely delicious chicken noodle soup makes for a wonderful dinner! It’s also a tasty remedy for battling off a nasty cold or flu!

4. 5 Ingredient White Chicken Chili

All you need are few simple ingredients to create this delicious 5-Ingredient Easy White Chicken Chili recipe. You can make it quickly on the stove, or let it simmer all day in your slow cooker.

5. Healing Green Tea and Chickpea Soup

This recipe is for a marvelous, healing soup with some cold-fighting garlic-y tortilla triangles for dipping. It’s a triple-carb affair (naturally) because your body needs the fuel so, yes, now is the time to eat chickpeas, pasta and bread in one meal. There are veggies in there too and it’s the perfect base to add some shredded chicken or tofu to if you desire.

6. Roasted Carrot Ginger

Besides the vigor added from the fresh ginger, the flavoring of this soup comes from a little bit of ground coriander and allspice. Simple.

7. 15-Minute Coconut Curry Noodle Soup

Despite the speediness of its assembly, this soup has an amazingly complex, flavor. Enjoy the richness of the coconut milk, the spicy of the curry paste, the tangy bite of the lime to the funky awesomeness of the fish sauce.

8. Roasted Carrot and Sweet Potato Turmeric Soup

This roasted carrot and sweet potato soup is warm, comfy, and healing for the soul. And with turmeric – a natural anti-inflammatory will ease all pain.

9. Turmeric Miso Soup with Shiitakes, Turnips and Soba Noodles

To “cleanse” your body of toxins is to treat it well. By that, we mean more fruits and vegetables, clean food free of preservatives, and more home-cooked meals. We know the thought of making a home-cooked meal can be daunting, given busy schedules and such. But what if you could make this delicious (and healthy) soup in 20 minutes?

10. Turmeric Broth Detox Soup

Make this fragrant detoxing Turmeric broth, then make the soup your own. This one meal can easily be made in 30 minutes or less! If you feel like slurping, add in some rice noodles, chickpeas and kale

11. Cleansing Detox Soup

This oil-free Cleansing Detox Soup is packed with all the good stuff, and by good stuff we mean immune-boosting natural remedies like fresh lemon juice, fresh zingy ginger, bright turmeric, balancing cinnamon, and a touch of spicy cayenne. Detoxifying vegetables and leafy greens like kale, broccoli, celery and carrots will cleanse, nourish and make you feel whole.

12. Golden Beet and Fennel Soup

This Golden Beet and Fennel Soup is an earthy creamy healthful soup. full of nutrients and fiber. Not only is this golden beet soup not red, it also hits the spot on a cold winter’s day. BOOMshakalaka!

13. Thai Yam Soup with Lemongrass and Ginger

Vegan and gluten free, this recipe for Thai Sweet Potato Soup is healthy and light, and will bring a little sunshine into your life with its bright, warm flavors.

14. Black Bean and Sweet Potato Superfood Soup

This soup has a hint of sweetness and is spiced with chipotle chili powder, cumin, and turmeric. Black beans, sweet potato, and red cabbage all make a superfood star appearance dressed with cilantro and avocado.

15. Immune Boosting Garden Herb Stock

There is nothing more of a sialagogue than a pot of stock simmering away on the stovetop and this vegan garden herb stock is a recipe you will definitely want to make again and again.

[via]

14 Edible Plants You Can Grow Indoors

noreply@blogger.com (Karon) — Wed, 03 Feb 2016 17:49:00 +0000

Many of us dream of having our own vegetable patch, but it can be challenging to find the ideal space – and that’s assuming you have a garden at all. If you don’t then you’re in luck, you don’t need a large out door plot to grow all your ideal crops, for many edible plants all you need is a sunny spot inside.

The idea of growing an indoor farm, full of healthy food you can spoil yourself with over summer may sound too good to be true. But with a little love and care, whether you live in a house or a flat, you can grow a variety of fresh veg, fruit and even edible flowers ready for your next dinner party – guaranteed to impress.

But the benefits don’t stop there, growing your own greenery will give the satisfaction of harvesting your own foodstuff, save you money and added health benefits making your five a day a walk in the park. You might even start replacing that takeaway pizza with home-grown veg packed with vitamins and minerals.

You can grow almost any plants indoors with a loving hand, best growth occurs in areas that receive plenty of sunlight, such as windowsills. But for those of you who just don’t have a sunny spot to make the most of, grow lights can allow you to cultivate your edible plants in even the darkest of corners.

Although growing conditions vary from plant to plant, a few general rules should be followed. If you’re starting completely from scratch, sowing seeds on moistened soil, covered with plastic wrap and kept in a warm area will get your plants off to the best possible start. Also ensuring all pots and containers have drainage holes or a layer of grit to prevent root rot and overwatering will make sure your plants stay strong and healthy.

For more on edible plants you can grow indoors – including sowing and harvesting times – check out our helpful infographic below.

[via Pounds to Pockets]

Do You Know About Bioregional Eating?

noreply@blogger.com (Karon) — Tue, 29 Dec 2015 18:17:00 +0000

Eating bioregionally is gaining in popularity. Here's what you need to know, including how it differs from the locavore moment.

Growing local has its merits, but a growing movement suggests perhaps we need to let the region dictate what we grow locally. (Photo: Arina P Habich/Shutterstock)

There's a growing trend in sustainable food that sort of fine tunes locavorism. Sourcing from within bioregions is the one of the big food trends for 2016, according to Forbes, and although eating bioregionally has a lot in common with locavorism, it's not the same. What are bioregions and how can paying attention to them help us eat and live more sustainably? Here's a primer.

What are Bioregions?

A bioregion is a "geographical area with a unique combination of plants, animals, geology, climate and water features." When it comes to growing and raising food, each bioregion will have foods that it can naturally sustain and foods that it cannot.

Bioregional Eating vs. Locavorism

I have neighbors here in New Jersey who have a lemon tree in their house. They are avid vegetable gardeners and grow seasonally in both their backyard and a plot in a community garden. They certainly do their part to support the locavore movement. That lemon tree is something completely different, though. The climate where we live doesn't support citrus, so the tree is purely for fun. The number of lemons the tree produces may never equal or surpass the amount of money it costs to buy and sustain the tree, and the resources used to make sure it thrives are considerable.

I mention this not to put down my neighbors. In fact, I would love a lemon tree in my home. It would be fun to pick a fresh lemon each time I needed one, but I've established that my enthusiasm for growing my own food doesn't match my enthusiasm for eating it. So I mention this as an example of how growing locally isn't always sustainable.

Food that comes straight from your backyard has been hailed by many as the holy grail of sustainable eating for about a decade now. It's the ideal that resonated with me when I began my personal blog about eating local in the South Jersey/Philadelphia region. What I've come to learn along the way, though, is that eating sustainably is much more complicated than buying everything I possibly can from within a 100-mile radius.

Tomatoes grown in a hot house during every season may be local, but the practice isn't necessarily in keeping with bioregionalism. (Photo: Tree of Life/Shutterstock)

As with the lemon tree example, just because it can be grown locally doesn't mean it should be grown locally, especially when you take sustainability into consideration. My friends' lemon tree barely makes a dent, but large-scale production of foods that a bioregion doesn't naturally support can make a big dent in un-sustainability. Take for instance, energy-intensive hot houses that grow tomatoes out of season that are sold within the region. Are the tomatoes local? Yes. Are they sustainable? It gets more complicated then, doesn't it? They may (or may not) be more sustainable than a tomato grown in a warm region and shipped across country. Both methods of obtaining a tomato in the winter months in a place where they won't grow naturally use a lot of energy.

The concept of eating bioregionally seems to fine tune locavorism. Eating a locally grown hot house tomato in February is not eating bioregionally; eating a farm- or garden-grown tomato in July is. To truly eat bioregionally, we should forgo all fresh tomatoes once they're out of season.

Bioregionalism Beyond Food

This concept is easy to grasp when it comes to food, but it goes beyond that.

Your food bioregion may contain several towns, more than one state, and even more than one country. Part of bioregionalism is the idea of basing our political borders on nature. When you do that, you can see how it could get complicated fast. Instead of several different local, state or even national governments existing within one bioregion, there would be one political government within its natural borders. If we arranged "political structures around ecological regions and the cultures within them," argues Rachael Stoeve in Yes magazine, there would be sustainability in many areas of life.

There's a whole other blog post to write about that aspect, but it's interesting to look at the food concept with that broader scope. The decisions made about the resources within a bioregion would be more likely to benefit the environment and the people than corporations and those with a financial interest. That's something to chew on.

[via Mother Nature Network]