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Inspirational Monday ~ Important Reads for Your Natural Health

5 Wellness Books to Read this Fall

This shortlist of great reads came from a larger reading list recommended by the experts at the American College of Health Sciences. I regularly participate in ACHS continuing education courses and webinars and borrow the books they recommend from our local library.

Here are my 5 favorite wellness books which I had a chance to peruse and put to good use in my kitchen.

As I settle into more indoor time and harried obligations, I am always on the lookout for books to help me re-focus on self-care. Fortify your mind, body and spirit with these great resources.

Happy Fall Reading!

 

Controlling Stress and Tension (9th Edition), by George S. Everly Jr., Daniel A. Girdano, and Dorothy E. Dusek

Move Your DNA: Restore Your Health Through Natural Movement, by Katy Bowman

Raise your hand if you or someone you know may benefit from holistic strategies for managing ‘stress’?  This books helps you identify the parts of your life that are causing stress, how your body responds to stress and to discover personalized activities to alleviate stress.

Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide: 33 Healing Herbs to Know, Grow, and Use by Rosemary Gladstar

Medicinal Herbs: A Beginner’s Guide, by Rosemary Gladstar

A must have for those interested in creating their own natural self-care products. ACHS says: ‘Rosemary Gladstar is an iconic herbalist, and her book presents an informative guide for knowing, growing, and using medicinal herbs. Each herb chapter has recipes or formulas for medicinal use of the herb. This best-selling text profiles 33 of the most-common botanicals used in herbal medicine, including how to prepare your own remedies like tinctures, oils, and creams.’

Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal by Rosalee de la Foret

Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal, by Rosalee de la Foret

This resource makes incorporating herbs into everyday cooking a breeze. ACHS says: ‘An American Herbalist Guild Registered Herbalist (RH), de la Foret demystifies the kitchen and shows how to turn common foods into healing agents … and on a budget! Using herbs and making your own remedies does not have to be expensive. de la Foret shows it’s “as simple and inexpensive as cooking dinner.” Twenty-nine of the most popular herbs are profiled, including history, modern uses, and recipes.’

 

The Detox Diet, Third Edition: The Definitive Guide for Lifelong Vitality with Recipes, Menus, and Detox Plans by Elson Haas, MD

The Detox Diet: The Definitive Guide for Lifelong Vitality with Recipes, Menus, and Detox Plans, Third Edition, by Elson Haas, MD

This book has put me into full garden planning mode and it’s only November. ACHS says: ‘In this fully updated text Haas breaks down the detoxification process and cleaning protocols for things like sugar and caffeine. Hass also provides 50 recipes to follow-up detox.’

 

101 Easy Homemade Products for Your Skin, Health & Home: A Nerdy Farm Wife’s All-Natural DIY Projects Using Commonly Found Herbs, Flowers & Other Plants by Jan Berry

101 Easy Homemade Products for Your Skin, Health & Home: A Nerdy Farm Wife’s All-Natural DIY Projects Using Commonly Found Herbs, Flowers & Other Plants, by Jan Berry

Author Jan Berry offers many projects you can make with common herbs and oils … no fancy equipment needed! This is my kind of essential resource.

~Grow~Share~Thrive~

 

Resource: American College of Healthcare Sciences

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Vancouver Island’s Hidden Treasures ~ Start Planning Your Next Foodie Expedition

I am always on the lookout for unique deliciousness – home-made ingenuity, character, panache and gusto. Passion and hard work are perhaps the main ingredients in making dreams come true.

Vancouver Island is filled with such stories. Farmers and artisans from all walks of life who bring their own brand – mainstream or not – and make it work.

Don Genova, a Canadian Journalist, has written a very informative book with amazing home-grown recipes about the Food Artisans of Vancouver Island and the Gulf Islands that captures the spirit of this place off the west coast.

Food Artisans of Vancouver Island and the Gulf Islands

Don’s enthusiasm for local food, wine, ciders, farms and the people behind such artisanal exploits is inspiring and his book is a beautiful window on the options and opportunities as well as some amazing recipes. This book is a wonderful guide for foodies and those who engage in casual or serious travel-for-food – a virtual trip through bakeries, chocolatiers, cooking gear and kitchen shops, farms, specialty shops, butchers, charcutiers and salumists, sea food, specialty shops and even some recommended Saturday adventures. Start planning for your next vacation or your next escape!

After moving to Vancouver Island on a whim three years ago – not knowing much about the local farm or food scene – I was quickly drawn deep into the mystical feel of the land, nature and the potential to do and create in harmony with the planet.  Very early on, I met many people who were on a path that was never even a consideration in my mind. But this is what this island and surrounding islands do, they gently nudge and offer.

Locally sourced and biodynamic stopped being abstractions and became reality. I wanted to support these people who worked their butts off and didn’t allow corporate cents and sensibilities to dictate their passion and vision.

My next expedition is to Alderlea Farm near Duncan, Vancouver Island, where Katy and John run a family friendly farm-to-table cafe and take part in community-supported agriculture.

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~Grow~Share~Thrive~

 

View our Original Photos on Canvas Gallery Shop here.

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Seedling in the Wind Micro-Farm ~ Opening Spring 2018

Rather than fighting the world we reject, let’s use our knowledge, skills, insights, principle and techniques to create the world we do want. ~ Bill Mollison

We are so proud to announce that Seedling in the Wind Micro-Farm will open in Spring 2018. We are located in beautiful Central Vancouver Island in British Columbia, Canada.

Our micro-farm, as the words suggest, is a small-scale, family run operation. All plants and seeds have been carefully obtained from producers that exclusively use organic practices as well as heirloom AND non-GMO seeds only. We grow our plants and foods using ONLY organic growing practices and materials.  We use organic worm castings, bat guano, horse manure and our own organic compost.

Our Philosophy

Everything we need to nourish our bodies, minds and souls is found beneath our feet. The planet provides us with the medicine and nutrition we need for maintaining optimal balance in our bodies as well as for supporting recovery and return to a healthy balance.

Our Brief Story

We love all things sustainable, local and organic. As a family, we are nature enthusiasts, gardeners, photographers, hikers and now farmers. In early 2017, our family started an Urban Front Yard Farm Project. We turned our dry grass into a productive hugulkultur garden in order to grow food for us and our neighbours.

Our urban garden project included 360 square feet of growing space on our front suburban lawn. We wanted to know if this space could provide nutrient dense sustenance for a family of 5 over a 22 week growing season and beyond? We wanted to know if growing our own could save us money or even make money?

Read more about our Front Yard Urban Garden Project here.

Once we started growing our own, we just couldn’t stop. In August 2017, basically on a whim and with the winds of synchronicity blowing, we sold our suburban home and bought a small acreage in a rural part of Vancouver Island all in the span of four weeks. It was a whirlwind AND we are happy to say we have settled in to our new place nicely.

We down-sized big time, shedding much of the stuff that was cluttering every corner of the old house – a truly liberating experience. We uprooted our garden beds from the front lawn and transferred them, rather unceremoniously, to our new garden, where most plants are once again thriving, still giving us tomatoes, cucumber and squashes.

Our dream is to farm, to grow and to nourish our bodies and the planet…so we started a farm…Seedling in the Wind Micro-Farm! We are the growers of Superfoods – plants that can help to create, maintain and restore balance.

We have been busy landscaping our family run, small-scale, organic farm and planting all kinds of berries and herbs as well as growing a new (to us) kind of superfood that will be ready in the spring. Stay Tuned.

We are off on a new and exciting adventure and we hope that you will visit us when we open in Spring 2018!

~Grow~Share~Thrive~

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Inspirational Monday ~ Mini-Farm Your Front Lawn

I woke up this morning to a great post written and illustrated by two women, Jennifer Luxton and Erin Sagen, titled Comic: Why You Should Turn Your Yard Into a Mini-Farm. Take the time to read it and get inspired to do things differently.

They wrote this article for YES! Magazine to incite people to ditch the 40.3 million acres of front lawns in the Continental US and to grow food, herbs and ‘weeds’ that are beneficial for humans, animals and the planet. I couldn’t agree more. Re-creating the vast suburban luscious greens lawns into mini-farms is the future of locally sourced, nutrient dense food as well as a way to create food security.

To get you started, here are some ideas for growing delicious edibles that are also wonderful for honeybees, bumblebees and other beneficial insects.

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Herbs and Edible Flowers to Grow from YOUGROWGIRL!

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~Grow~Share~Thrive~

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Inspirational Saturday ~ How Long Are You Sitting Still?

‘Life requires movement.”

~ Aristotle

 

How many hours a day do you move? Have you ever stopped to take stock of how much time you spend physically moving? It’s likely that you sit to eat breakfast, sit on the commute to work, sit at work, sit on the commute home, sit to eat dinner and sit to watch television. This is not ‘being lazy’ or a couch potato. It’s about the reality of our day-to-day lives.

‘Sitting Disease” is the new smoking according to recent research. Not moving enough paves the way for chronic and debilitating diseases including obesity, back pain and cardiovascular disease. Shirley Plant is a Wellness Expert that talked about ‘Sitting Disease’ on the Dr. Theresa Nicassio Radio Show June 2017.

When sitting at the computer or on the iPad, we are not being active. It’s about movement (not just exercise) – washing dishes, cleaning up around the house, gardening, going for a walk are all forms of movement. All movement is important and has an impact on caloric expenditure.

Listen to Dr. Theresa Nicassio’s chat with Shirley Plant as they discuss “Sitting Disease” and the serious ramifications of not moving enough. They discuss the difference between exercise and movement, current research findings around ‘sitting disease’ as well as workplace wellness where sitting for longer periods of time is often a part of the job.

I’m off the computer now to move around.

Click here to Listen to the show.

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Inspirational Wednesday ~ A New Way to Eat in Canada?

 

There is nothing more wonderful than sitting in the summer sun and enjoying some non-dairy ice cream. The way the latest draft of the Canadian Food Guide is shaping up, plant-based milk AND ice cream are going to be the way of the future. The idea of two glasses of milk per day are soon going to be history.

This movement toward plant-based milk is gaining traction throughout the food industry with the global plant-based milk market expected to hit $18 Billion US Dollars in 2018. In England, a London coffee shop is making the switch to serving only plant-based milk to their customers. In the US, a large dairy company is ditching the dairy after decades of operation due to low demand and high operating costs. Examples of this trend keep stacking up.

The new Canadian Food Guide is slated to come out early in 2018. It is rumored to be more plant-based and focused on the consumer rather than the needs and demands of food producers and the food industry that have found their way into previous versions. The last revision was in 2007.

Here are two brief and informative articles and the Phase 1 Report from the Government of Canada on the development of the New Canadian Food Guide.

  1. July 20 Globe and Mail Article about the Canadian Food Guide by Sylvain Charlebois
  2. July 21 Passport 2017 ‘A New Food Guide for Canadians” by Ashley Joseph also gives a good overview of where the new food guide is headed
  3. Phase 1 ‘What We Heard Report’ – Canada’s Food Guide Consultation Report from June 10, 2017

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Read here about the Canadian Food Guide Guiding Principles shaping the latest version.

In summary:

Principle 1: People are to eat a variety of nutritious foods and beverages.

Principle 2: Processed and Prepared foods high in saturated fat and sodium as well as beverages high in sugar are bad for your health.

Principle 3: Focus on helping Canadians gain knowledge and skills around food selection, meal planning and preparation. Development and practice of healthy eating habits as well as the environmental impact of the food system are also noted.

 

 

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~Grow~Share~Thrive~

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Inspirational Wednesday ~ 4 Good Reads for Your Health

“Create the Visions that are Dancing in Your Soul”

The following reads may seem somewhat random, but I believe that logic does flow here. Having read recent statistics cited by the Canadian Cancer Society that 1 in 2 people will get a diagnosis of cancer in their life time and 1 in 4 will die of the disease, I feel strongly compelled to help in some way.  These numbers basically mean that every family will be affected in some way.

When I watched a family member succumb to this disease several years ago, I felt like I received a great big kick square in the ass, an acute wake-up call, to change the path I was walking on. This website about plant-based eating, food security and the appreciation of nature became a small part of my vision.

As a family we began to shift toward prevention and using food as medicine instead of irritant.  We began to grow some of our own food, teaching our kids to grow and appreciate the simple, rich taste of real food and to become empathetic stewards of the environment.

Two years later, we are in the process of moving to a new location where we can start growing nutrient dense foods on a larger scale, using a ‘grow-it-forward’ system to provide these foods to people with chronic or terminal conditions (who often cannot afford these foods) who choose to use food as a part of their holistic healing process. Ultimately, I envision our small family farm as an NPO that serves the local region.

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The following information is critical to our everyday choices as consumers. With knowledge comes power; the power to choose where and how we spend our money. Turning from consumer to producer (just on your kitchen counter) can change the world.

4 GOOD READS

  1. There are many wonderful books on how to grow your own inside your home and here is one of my favorites. It is filled with wonderful ideas for how to grow and use what you grow.

Indoor Edible Garden: Creative Ways to Grow Herbs, Fruits, and Vegetables in Your Home

Indoor Edible Garden: Creative Ways to Grow Herbs, Fruits, and Vegetables in Your Home

2. American College for Advancement In Medicine

The American College for Advancement in Medicine (ACAM) is a not-for-profit organization dedicated to educating physicians and other health care professionals on the safe and effective application of integrative medicine. ACAM’s healthcare model focuses on prevention of illness and a strive for total wellness.

3.  Worm Composting Canada

This may seem like a random addition to this list; however, worm poo (worm castings) is optimal food for your plants (indoors and out without the need to use synthetic chemicals to fertilize AND a great way to use up your kitchen scraps). The Worm Guy has a very useful and reader friendly guide on how to start your very own vermicompost.

4. The University of Minnesota Extension has an article about the application of glyphosate titled, Recommended Application of Glyphosate in Pre-Harvest Management of Wheat – information for commercial wheat farmers. This is an important read for all consumers.

To put the University of Minnesota information into perspective, please watch What’s with Wheat? The documentary is available on Netflix Canada and US that sheds light on the common and prolific use of glyphosate and the implications for our health.

 

 

~Grow~Share~Thrive~

 

features image courtesy of Pexels.com

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Growing Urban ~ Early July

The summer and the entire growing season is going by so quickly. The garden changes almost daily and we are fully enjoying our harvest. Lettuces and spinach make for simple, flavor-filled salads. We shuck peas for breakfast, snack on strawberries, radishes and broccoli. We infuse our drinks with fragrant herbs and patiently await the arrival of our tomatoes and cucumbers. There’s nothing like a fresh salsa or bruschetta on a hot summer day.

Here are some photographs from our garden and its progress. I am really loving the companion plants we put in this year. Not only are they distracting pests of all sorts from the crops, they are a joy to look at.

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It looks like a busy place but among all those companion plants, there are fruits and vegetables.

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Giant dill that is now taller than our scarecrow.

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Runaway cauliflower. If not harvested at the right time, it goes on to create little florets that are not very tasty.

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As someone who loves cakes, I have been thoroughly enjoying the edible flowers in the garden as well. Flowers add such a lovely touch to the top of any cake without the need to go heavy on the icing.

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These cake topping beauties attract bees. Borage flowers, the dashing blue stars, refill with nectar every two minutes and have a way of keeping the bees’ attention. I have been on a mission to capture a bee in action for some time. They flutter from flower to flower and are surprisingly difficult to capture.

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I am in the process of starting up a larger Urban Garden Farm. I want to focus on growing specific greens and herbs that are known to be especially powerful for healing, or helping to ameliorate symptoms of, chronic conditions.

So now I am on a mission to find a polytunnel that will be a good fit for our back yard and for growing food free of chemicals or any off-farm inputs.

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~Grow~Share~Thrive~

 

 

 

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Meet Silva ~ A New Book

This is Silva ~ A Curious Little Girl with Imagination

A Silva Moment is the latest beautifully illustrated book by the very talented Queen B. Divine

The book introduces Silva to the world, a beautiful little girl who uses her boundless imagination, compassion, and love to create a better, more inclusive world. 

Follow Silva’s adventures as she learns about different cultures and gives the planet a “world wide hug”.


A Silva Moment is the next Children’s book in our Children’s Literature Collection from To-Gather Creative Community.

~Compassion~Creation~Inclusion~

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‘What’s with Wheat’ is a MUST SEE Documentary

“Food and medicine are not two different things: they are front and back of one body. Chemically grown vegetables may be eaten for food,  but they cannot be used as medicine.” ~ Masanobu Fukuoka

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In September 2016, I wrote a blog post “Oh Gluten, why do I not eat you so“. I do not have Celiac Disease but have chosen to exclude gluten (for the most part) from my diet. My article was a tongue-in-cheek review of societal perceptions when it comes to those of us who are ‘gluten intolerant’ and/or choose to exclude gluten from our diet.

For those living with Celiac Disease, gluten is a very serious matter.

The Canadian Celiac Association defines gluten as follows:

“Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.”

‘Gluten intolerance’ is misunderstood and, at times, ridiculed because of a limited  understanding of what is happening in the food system, where food comes from and how it is grown, harvested and subsequently processed.

Although I have read research and books upon books on gluten, non-Celiac gluten sensitivity (a term used to describe the “clinical state of individuals who develop symptoms when they consume gluten-containing foods and feel better on a gluten-free (GF) diet but do NOT have Celiac disease“) and other related conditions that are alleviated by excluding gluten from one’s diet, this radical documentary about the current state of wheat and the havoc it is wreaking on our bodies as well as the apparent rise in wheat intolerance is a MUST SEE for believers and skeptics alike!

Nutritionists, scientists, and farmers all discuss the following issues:

  • why wheat has become a major problem and
  • how today’s food production practices have led to a surge in gluten intolerance
  • ‘Leaky gut syndrome’ and what is really happening in the gut
  • the importance of the human microbiome and why it is rapidly changing (not for the better) as a result of the typical North American diet
  • how the gluten protein molecule interferes with the production of important hormones, and
  • why autoimmune issues are steeply rising

 

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The entire documentary is available on Netflix in Canada and in the United States. This is the direct link to “What’s With Wheat?” on Nexflix

 

~Grow~Share~Thrive~

 

Features photograph courtesy of Pexels.com

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Urban Garden Harvest ~ Early June

It is early June and here are some of the delicious vegetables coming out of our urban garden. Our first harvest included Cherry Belle Radishes, lettuce, spinach and all kinds of herbs including dill, cilantro, parsley, lemon balm, bergamot, lemon verbena, marjoram, thyme, oregano, holy basil, and rosemary.

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The kids enjoyed harvesting the radishes, big and small. They are excited about growing their own food. Planting, watering, harvesting and taking care of a garden are a good life skill that may just come in handy.  When we started our Urban Garden in the Front Yard, we wanted it to be a full contact sport.

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Different kinds of lettuce and spinach are in full force. I love running out the front door and chopping fresh veggies and herbs for a nice salad to go with dinner or as a big part of dinner. The lettuce and spinach regrow relatively quickly so we are able to enjoy a lovely salad everyday. There is something wonderful about eating produce cut minutes before it is consumed.

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Below is a sample of the salads we have been making over the last few weeks.

Radishes, spinach, lettuce and dwarf kale. Fresh dill, holy basil, lemon verbena, cilantro and parsley make it into the salad, too.

I keep the vinaigrette simple, 1/4 cup extra virgin olive oil or avocado oil, 1 table spoon of Balsamic Vinegar, 1 tablespoon of real Maple Syrup.

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Strawberries are almost ready. They will make a fantastic addition to salads. That is, if they don’t get eaten up first.

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Nasturtium flowers are edible and add a lovely decoration and taste to any salad. Here is our fist flower.

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~Grow~Share~Thrive~

 

All photographs are original by Jane Grueber.

 

 

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Healing Herbs ~ Lemon Verbena

This is one of my favorite herbs in the garden. Although it is trickier to grow in colder climates, this herb is well worth a try if only for its spellbinding lemon-scent.

Lemon verbena grew originally in Chile and was first brought to Europe in the 18th century by the Spanish for its perfume.

I use the leaves of this herb in all sorts of culinary creations during the summer time. Dried leaves, when picked while green, keep their color and scent and can be stored in a damp-proof container over winter.

In cooler climates, lemon verbena needs to be brought indoors or into a greenhouse over winter.

Amazing Benefits Of Lemon Verbena from OrganicFacts.net

Some of the most fascinating health benefits of lemon verbena include its ability to help with weight loss goals, protect your muscles, reduce inflammation, boost the immune system, calm the stomach, reduce fevers, soothe nerves, and clear up congestion.

Lemon Verbena

Although lemon verbena is native to South America, it has largely become a globally accessible plant and herb due to its powerful medicinal effects and qualities as a food additive. Scientifically known as Aloysia citrodora, another common name besides lemon verbena is lemon beebrush. The plant itself is a perennial shrub that has a powerful lemony scent that intensifies when the leaves and flowers are touched or bruised. The shrub can stand 2-3 meters high and has small purple and white flowers. Its initial widespread use was as a food and flavoring additive, particularly adding leaves to poultry and fish dishes, as well as salads, dressings, jams, and various beverages. However, the traditional uses of lemon verbena as a medicinal herb have come back into fashion, especially since modern research has revealed a wealth of unique components that make this plant very important for human health.

The essential oil of lemon verbena, when extracted, contains a high concentration of powerful antioxidant compounds, including verbascoside, nerol, geraniol, and citral. The most common use of lemon verbena outside of herbal pill supplementation is as an herbal tea. The leaves can be dried and then steeped for a powerful boost to many of your organ systems and metabolic processes. Now, let’s take a closer look at some of these impressive health benefits of lemon verbena.

Culinary Uses

Fresh leaves are used to flavor oil and vinegar, drinks, confectionery, cakes and stuffing. Try adding a teaspoon of chopped, fresh leaves to vanilla ice cream for a delicious dessert. I love this surprisingly refreshing combination of ice cream and lemon verbena. The fragrant, slightly sweet scent just takes dessert to the next level.

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Having a get together? Or just looking for an easy, refreshing summer treat? Try making Paletas (ice pops) using chopped lemon verbena, cucumber, mint, lime juice, lemon balm, bergamot and maple syrup. On occasion, I have turned these ice pops into Mojito Paletas. A refreshing take on ice pops that adults can’t seem to get enough of.

Fresh from the Garden Paleta Recipe

Makes about 6 ice pops

Blender & Ice pop molds, wooden sticks (optional)

4 1/2 oz cucumber, cut into chunks  125 g

1 1/4 cups of water  300 ml

3 to 5 tablespoons of real maple syrup (base the amount on your preference – I find 5 tablespoons too sweet so I’ve settled on 3 tablespoons)

1/4 cup freshly squeezed lime juice 15 ml

1 to 2 tablespoon finely chopped lemon verbena, lemon balm, bergamot, and/or mint (the combination of these herbs gives off a wonderful, soothing aroma and a subtle, sweet taste in the finished paletas.

BTW – This recipe works just fine with just cucumber and mint.

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From left to right: Lemon Balm, Lemon Verbena, Mojito Mint and Bergamot

How To

  1. In a blender, combine cucumber, water, real maple syrup and lime juice; blend until smooth.
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 2. Strain through a sieve to obtain a clear juice. Stir finely chopped herbs into juice.
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3. If you like, add slivers of cucumber to the ice pop molds. Pour ice into the molds, dividing evenly. Freeze for 8 hours, until firm, inserting wooden sticks when partially frozen.
4. Run mold under a stream of hot water to remove ice pops.
5. I also pour this juice into ice-cube trays and add it to water for a refreshing summer drink.

 

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Lemon Verbena Tea

Use fresh or dried leaves to make a refreshing, soothing tea at night. Apparently, it can also soothe bronchial and nasal congestion and ease indigestion. However, long-term use can cause stomach irritation so use in moderation.

  • 1/2 cup of fresh mint leaves (not the stems, they’re bitter), rinsed, lightly packed (about 20 leaves)
  • 1/4 cup of Bergamot leaves (optional)
  • 1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
  • 2 cups of water

Place the mint and verbena leaves in a teapot and pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.

""FYI

As I write about the different herbs in our garden, my hope is that I commit some of this information to memory or, at least, create a reference for beginning herb enthusiasts.

The information written here is collated from a number of sources (listed below) and is intended for reference and information purposes only (including my own because my mind is like a sieve). Consult a physician before taking or using herbs to treat any condition. 

 Resources

3. McVicar, Jekka. (2010). Grow Herbs: An inspiring guide to growing and using herbs. Dorling Kindersley Limited, London.
4. McVicar, Jekka. (2006). Jekka’s Complete Herb Book. Silverdale Books, Leicester.
5. Laforet, Marie. (2016). The Best Homemade Vegan Cheese & Ice Cream Recipes. Robert Rose Publishing, Toronto.

 

All photographs are originals by Jane Grueber except ‘Tea Time‘ which appears courtesy of Pexels.com