Something terrible must have been happening for the past 6 years I’ve been studying herbalism because not once during this time had I made a bonafide fire cider until this year! Everything changed this winter as the third batch is steeping away, ready to be filtered & bottled in a mere 2 weeks. There are… Continue reading Setting Flames to Fire Cider
Having gone a crazy with the sprouting these past couple of weeks, I am trying to find new ways to enjoy germinated wheat & buckwheat. They are a great source of enzymes and delicious bacteria! I love the chia pudding craze so I decided to take a little turn on this trendy classic. This… Continue reading Spring Breakfast Bowl Recipe
Winter is ticking into springtime and a lot of our garlic braids are starting to germ! There is nothing wrong with the herb, but we have so much left over and ready to be transformed into a delicious & soothing remedy for the changing seasons. I start by clearing any shrivelled or mouldy cloves… Continue reading Honey Infused Garlic
Time for a wee afternoon pickup, eh? If you’re like me and haven’t really been digging the black tea parade then you know what I’m missing. You know those giant bags of Twinings Earl Grey? That is what I am craving. Not any fancy Nepal Black or Assam Banaspaty or even Darjeeling. The cornflower and… Continue reading Herbal Grey
Helianthus tuberosus The topinambour; sunchoke; Jerusalem artichoke; any other names I am missing?! For years these Plants have been shooting up great green sprouts and soon enough October rolls around and they finally begin to flower. Topinambours are a staple to the NorthEastern NorthAmerican diet (or so they should be!) as they are perennial… Continue reading Topinambour
Lacto-fermentation as a “foodie” thing is of course raging in popularity right now. The simplicity of preparation, the dense aroma of semi-rotten, bacteria-eaten vegetables, the infinite variety. The fact that this dish (and it is a dish, never a side) is raw is also quite interesting as the process of fermentation releases mineral content and… Continue reading Fermentation Basics
Allow me to cut straight to the chase, here. If anyone wants to harvest food or medicine from the wild, it must absolutely must be done with the safety of the plants in mind. When harvesting the burdock root, only take less than 1/3 of the amount from a large patch. Leave the flower of… Continue reading Chaga :: How NOT to harvest
I have been enamored with companion planting ever since I started observing and building permaculture designs. The attraction and repelling properties that plants have on each other is so difficult to detect to humans. A lot of the times you cannot see the effects that a parsley or yarrow plant will have on a tomato… Continue reading 7 Sisters :: Buckwheat
Poison Partners We’re still a long way off from any sign of new, green growth outdoors up here in Wentworth-Nord but I can see that pretty much everywhere else things are a bit different. On this day I’m dreaming of my poison pasture that I established last season. Poison pasture? Yes, I made a portion… Continue reading Poison Partners
Tea of the day :: Calendula – horsetail – seaberry – joe pye weed – corn silk – fireweed Nephros- Pertaining to the kidneys, and essentially the urinary system. Kidney days The urinary system is composed of the kidneys, the bladder, ureter, and urethra. The supradrenal glands sit on top the kidneys on each side… Continue reading Nephros
Homestead Nomads 