Hello Horseradish: Make Your Own Fiery Decongesting Relish

Hello horseradish: fiery, stimulating decongesting friend! Make your own potent fresh horseradish relish; it is super easy with our new free video lesson.


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Magnificent Nuts & Seeds: Make Them Sparkle — Improve Flavor & Digestibility!

Beautiful Nuts & Seeds: Dust them off and Brighten their Flavor While Making Them More Digestible.

In this new video lesson you’ll learn the benefits and technique for soaking and drying nuts and seeds. I’ll take you step by step through this master recipe.


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WITH MUCH LOVE!

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Thankfully, there are so many herbs to help us stay well and to support us when we are sick. An abundance of herbs comes to mind that supports our immune systems: all the “spaghetti sauce herbs”—oregano, thyme, marjoram, and basil, and their wild native American cousin: wild bergamot (Monarda fistulosa); the alliums: field garlic (Allium vineale), garlic, onion, Egyptian onion, chive, leeks, etc. And then there is lemon balm (Melissa officinalis), a nice, tasty, relaxing, anti-viral herb. Elder, echinacea, boneset, yarrow, spilanthes, and elecampane are quite helpful, supporting us as move through illnesses. Keep in mind that by supporting the liver, kidneys, lymph, and digestion, we support our health. So bring on the liver supportive herbs: hello dandelion and burdock! Nettle, who so deeply nourishes, also supports these central systems. Grateful to all of this herbal support!

PS: To promote health, a nutrient rich, blood sugar stable diet is key, along with plenty of rest, and a good dose of outdoor activity, especially in nature. Then there is gratitude, the practice of being grateful. So many more thoughts come to mind but for now this will do.

What are you doing to support your health? Do tell!

Please note: this sharing is not intended to be used as medical advice.

Botanical illustrations from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi, illustrated by Wendy Hollender ~ Click link in our profile for more about our book or here: http://bit.ly/1Auh44Q

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BLACKBERRY BONANZA Fruit Catsup Master Recipe; makes about 2½ pints (40 oz)

BLACKBERRY BONANZA What a peak crazy moment in the blackberry patch.  The tall stout canes bite back, pull hair, scratch skin, and prick fingers. Blackberry battle wounds; all worth it. The following catsup master recipe is an excerpt from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi and illustrated by Wendy Hollender Book Link: http://bit.ly/1Auh44Q

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Mayonnaise Master Recipe & All Its Herbal Variations

I find it extremely satisfying to blend up my own mayonnaise and I especially love to include the seasonal flavors of the field. Today's version is made with 3 tablespoons of wild bergamot leaves and 3 field garlic bulbets that have just emerged, making it even more delicious! I use whole eggs in this batch resulting in a lighter, thinner mayo. I am excited to share my master recipe here with you and hope that it will unleash your mayo-making talent. Please let me know how your mayonnaise turns out in the comments. 

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Wildness Captured & Preserved in Sea Salt: Old School Bouillon

Wondering what to do with all those aromatic culinary herbs — wild or cultivated? Here's an ancient salting technique — a simple way to capture and preserve wild plants as they pass through the landscape. By mixing strongly flavored plants with each other, and also with milder ones, we can create intriguing taste combinations. Add a tablespoon or two of this savory condiment — think of it as a bouillon substitute — to flavor sauces, stews, soups, beans, and more. This recipe is an excerpt from the Relishes, Spreads, and Condiments chapter from my book Foraging & Feasting.

From the book Foraging & Feasting by Dina Falconi; illustrated by Wendy Hollender.

From the book Foraging & Feasting by Dina Falconi; illustrated by Wendy Hollender.