SMOKINCHOICES (and other musings)

March 4, 2014

Easy [fermented] Kraut

From John Gallagher over at Learning Herbs.  Got this recipe from his Recipe Archives

The Easiest Fermented recipe I’ve found – so far.

A sauerkraut recipe that has amazing health benefits

Sauerkraut recipeOur weekly box of vegetables from the farm is quite well stocked this time of year, and one common item right now is cabbage. Last week I got a beautiful head of white cabbage, and decided to make some Sauerkraut. I headed to my recipe box for my favorite sauerkraut recipe.

That is one of my favorite things to do this time of year. Not only do I enjoy the taste of the finished product, I love the health benefits of eating such a delicious fermented food and I truly enjoy the process of making the sauerkraut.

In his book, Wild Fermentation, Sandor Ellix Katz highlights the following as some of the benefits of eating fermented foods in addition to having great recipes such as a great sauerkraut recipe:

  • Nutrient Preservation – (cabbage can be stored much longer as sauerkraut)
  • Makes foods more easily digested by breaking down complex proteins or components like lactose that can be difficult to digest
  • Creates new nutrients, especially B vitamins
  • Some fermented foods function as antioxidants
  • Some toxins are removed from foods through the fermentation process

And, finally, the benefit that I think of the most is that eating live, fermented foods supplies our digestive tracts with “living cultures essential to breaking down food and assimilating nutrients.”

In a lecture called Optimum Nutrition, Susun Weed speaks of how each nutrient needs a specific micro-organism to transport it to the cells in the body where it will be used, so it is vitally important to our health that we maintain a healthy population of these micro-organisms.

So, how can you make this delicious, nutritious sauerkraut at home? What’s our favorite sauerkraut recipe?

Well, you will need for this sauerkraut recipe is a large bowl or plastic bucket, a glass jar or crock, some kind of pounder, a wood or plastic follower (a plastic lid that fits inside your crock or jar), a weight (could simply be a jar of water or rocks), cabbage, and kosher salt.

Sauerkraut recipe

Sandor Katz recommends 3 Tablespoons of salt for 5 pounds of cabbage, but also says that he uses more salt in the summer and less in the winter. So, look at the 3 tablespoons as a place to start experimenting.

To start this sauerkraut recipe, remove the outer leaves of the cabbage and set aside.

Cut the head(s) into quarters and remove the cores. Then, slice the cabbage thinly (about the thickness of a dime).

Place the cut cabbage in the bowl or bucket, adding salt as you go so that the salt is layered with the cabbage.

Pound the cabbage with a your pounder (I used the plunger for my Vitamix – be creative here, a clean baseball bat can work…) to bruise the cabbage and draw out the juice. This is a great step to involve kids. Rowan always enjoys pounding the cabbage. Pound the cabbage until it becomes somewhat translucent and there is plenty of cabbage juice at the bottom of the bowl. Kids have loads of fun making this sauerkraut recipe.

Sauerkraut recipe

I added salt as I pounded, continually tasting the cabbage until it tasted strongly of salt, perhaps adding 6 teaspoons for my one head of cabbage.

Place the cabbage into a glass jar or crock and put the outer cabbage leaves on top. Now place your follower on top of that and a weight on top of it all. I used a plastic lid as a follower, and a jar with some rocks in it for a weight. Just use what you can find.

Your jar may not look full of liquid like the jar below. That’s ok. There are directions below about ading brine after 24 hours.

Sauerkraut recipe

Sauerkraut recipe

Sauerkraut recipe

Cover the jar or crock with a dishtowel and let it sit at room temperature for a day.

Sauerkraut recipe

After 24 hours, if there is not enough brine to cover the cabbage by 1 inch, (This will protect the kraut from airborne bacteria) make a brine solution by dissolving 1 tablespoon of salt in 1 quart of boiling water and pour over the cabbage.

Sauerkraut recipe

Replace the cabbage leaves, follower, weight and dishtowel and let sit another 2 to 6 days. Taste it every few days and refrigerate it when it is as sour as you like it. This will stop the fermentation process, and the sauerkraut will last for months in your refigerator.

I hope you have wonderful success with this sauerkraut recipe.

(My Comment:

Just one simple aside;  I have been making fermented veggies year-round for some years now as there is no better way to insure healthy amounts of ALL  the B-Vitamins than with Fermented veggies.  I have never however, used salt in making them.  This recipe is calling for a lot of salt and need to pull out my Fallon book of “Nourishing Traditions.”  [every home should have that book] 

Well, she speaks of sea salt in the Tablespoons full.  She says that salt can be cut back if one is using lactobacilli as a starter. She has quite a lovely section on Fermentation.  In fact, when I started fermenting I did use starters which I bought from Donna Gates at Body Ecology from time to time.  I generally was able to transfer much of that precious juice the whey makes from one batch to the next to insure that it was fully powered.   Anyway, this recipe sounds ultra simple, easy and kinda fun to do, so I will give it a go.   Jan)

April 22, 2013

Dandelion Fritter – Learning Herbs

Dandelions & Delicious Dandelion Fritter Recipe

by Rosalee de la Forêt

Imagine you are moving to a new world, leaving behind everything you know and love for life in an unknown country.

If possible, you’d probably want to bring along favorite foods and most-used medicines. What would those be for you? Tomatoes? Pumpkins? Antibiotics? Dandelions?

Four hundred years ago Europeans were making those same big decisions as they left all they knew behind for life in the “new world”. Some couldn’t bear to leave their favorite plants and so they intentionally brought seeds to plant in their new home.

It’s ironic to me that dandelions were once so cherished that people intentionally brought them across the ocean so they would not be separated from them. But then fast forward a few hundred years later and now many people in North America poison dandelion with chemicals to discourage its abundance in their pure grass lawns.

Strange how things turn out, huh?

Luckily, many of us are waking up to the generosity of this bountiful plant. Every part of the plant can be used as food and as medicine. It is an effective medicine for many conditions, yet safe for practically everyone to use.

The best news is that it probably grows abundantly near you, making it accessible and cheap too!

But today’s newsletter isn’t about the amazing virtues of dandelion. It’s not about how nutritious dandelion is or about how it can be used as a powerful medicine. No, today’s recipe is all about junk food. Wild food junk food.

Okay, okay, as far as “junk” goes, this is actually pretty healthy and still very tasty. But you won’t be thinking of that as you pop these crispy fritters into your mouth.

Before we get to our wild junk food recipe here are a few tips for identifying and harvesting dandelion flowers.

Identifying Dandelion Flowers

You are probably familiar with dandelion flowers. The yellow inflorescence can carpet lawns in the spring (a welcome sight from the repetitive green if you ask me).

However, there are a few other plants out there that resemble dandelion. There are a few ways to tell true dandelions from other plants.

First, dandelion leaves are completely smooth without any coarse hairs.

Another way to ensure you have the right plant is that each flower is attached to one stalk (as opposed to many flowers coming from one stalk).

Dandelion flowers

Hawkweed (Hieracium spp) is often mistaken for dandelion. The flowers do look very similar but the big difference is the many flowers per one stalk.

Hawkweed  (Hieracium auricula)
Photo credit:

How to harvest the best flowers

Here are my tips for harvesting the best dandelion flowers for your fritters.

  1. Harvest in an area that has not been sprayed with chemicals. Also look for an area not frequented by dogs and cats.
  2. Make sure you are 100% positive you are harvesting dandelion flowers.
  3. Harvest flowers in the later morning to early afternoon on a sunny day when the flowers are fully open. The best flowers look vibrant, not discolored, old or limp. They should be free of dew.
  4. Use the flowers immediately after harvesting. If you store them in the fridge they will close up. If you dry them they will go to seed.
  5. To prepare the dandelion flowers for fritters, first remove the bracts found underneath the flowers. (They are a bit bitter.)

The red circles show the bracts which
need to be removed before eating.

Dandelion Fritters Recipe

This recipe has two variations; sweet or savory. But really the possibilities are endless!


  • 2 cups or so of prepared fresh dandelion flowers
  • 1/3 cup flour
  • 1/3 cup milk
  • 1 teaspoon baking powder
  • 1/3 cup corn meal
  • 1 egg
  • dash of sea salt
  • generous amount of oil that can withstand high heat

Two Variations

For sweet: add one tablespoon of honey (or to taste) plus 1/2 teaspoon to 2 teaspoons total of the following herbs: cinnamon, cloves, cardamom, nutmeg.

For savory: add a pinch of thyme, rosemary, oregano or other savory herbs. You may also want to add another dash of salt.


  • Mix the dry ingredients together and then add the egg. Combine well.
  • Add the sweet or savory ingredients.
  • Dip the flower blossoms into the batter, coating both sides.
  • Once well-coated, fry in hot oil until golden brown.
  • Place the fried fritters on a plate lined with a paper towel. Let cool slightly, then enjoy!

Photo by Linda Bittle



We love hearing from you!

Please comment BELOW …

Herb Fairies Dandelion Fritter Recipe Print Out!

Herb Fairies is a complete herbal learning system for kids.

Kids learn best through stories and fun. So, all the activities are rooted in an amazing 13 book story. Kids meet many fairies on the way, that teach them quite a bit about herbs and their uses.

Dandy is here to share with you HIS fritter recipe.

Simply download the PDF, print it, and you’re on your way.


Download link for Fritter Recipe
You might have to “right click” (control click Mac laptop) and save.

Check out Herb Fairies today!

If you sign up to see our Herb Fairies Film Festival, we will be giving you a free video on how to make Dandelion Cookies later this week!

September 2, 2012

Tooth “Ode,” You’ll miss me when I’m gone

Things I wish I’d known long ago

It is true that I have written about tooth care a number of times..  Sometimes what is said has found domicile tucked away in a post which is titled in such a way that no one would have a clue it is there.    Another one was strangely titled “Taking Care of my Gums.”  I know, sounds  disgusting to me too.    What can I say?   Maybe its just my ‘stream-of-consciousness style of writing.    Anyway, it has occurred to me that it wouldn’t hurt to try to deliberately put in one piece those things I have learned this last few years which I have found so helpful, logical and easy to incorporate in my life and wish I’d known this last 20 or 30 years before I lost so many teeth (including, since going mostly raw).

While there are countless other sources and wonderful little books out there espousing similar ideas, I must confess, I am taken with the persona of Nadine Artemis of Living Libations, an excellent site in which she divulges most everything.  Many videos on YouTube of her.  She has often spoken at David Wolfe’s annual shindigs and her product line is sold at most natural food outlets like Longevity Warehouse and others My habit is to do it myself.  So I pour over ingredient or contents and try to come up with my own versions.    I especially like Nadine for her simple expressions of her scientific background into logistics of the workings of the mouth and teeth, what we can rightfully expect from our mouth and what our mouth would be pleased to have us do so that we can not just survive, but have pleasurable experience as well.

The healthy mouth is protected by saliva which is alkaline in the same manner as is the ocean waters in the seas around the world. It is said, all life stems from the oceans.  It is wise to keep this in mind in caring for our mouth since our teeth are alive in every part of the structure. With improper care or diet, we wind up with acidity in the mouth as well as bacteria left behind from food.  This leads to plaque, tartar buildup and perhaps sensitivity, bleeding and/or inflammation.  We can wind up with infected gums and decaying teeth.   This sounds bad, but it can also lower our immunity and general health.   We need a healthy mouth to chew our food for this is our first line of defense in the digestive process.

Most of us have been taught to do it all wrong.  The advice comes down from dentists.  FALLACY #1   Brush after meals.  Don’t do that!  Twice daily is fine;  once to start the day and again when going to bed.  Instead:  Rinse the mouth with WATER and some SEA SALT and just gently swish it around.  If food seems stuck between teeth – – FLOSS     See, so much of what we eat is acid (fruits, juices, meats,  starches, sugars and so on). . .this weakens the enamel surface, strips it and make it more vulnerable.   Brushing teeth in this weakened state removes the enamel.  So many people loose their enamel and it is so needless.

The lower shelf of my medicine cabinet has all dental stuff.  Lidded jar with Sea salt mixed into water and ready to go.  I use a Water-Pik [for about 40 years] and add about an ounce of the salt water to it.  On that shelf  is my tooth powder

and my scaled down version of Neem Enameler [I’ll share]  If budget is no problem, by all means go to Living Libations and get the Yogi Tooth Serum and Neem Mineralizer.  David Wolfe uses this stuff and wouldn’t be without it.  Those on a shoestring budget – see my efforts to follow.

Please try to protect your family from fluoride, dentists like to paint in on the kids teeth.  But this stuff gets into the whole system and it is not worth it.  This stuff is toxic.  If children are taught to use healthful tooth cleanser and rinse with sea salt, they shouldn’t get carries. Just read the labels on all those gels and pastes.

Nadine gave a clever trick recently which is worth mentioning here.  Have a small jar of baking soda in bathroom and a small jar of vinegar {I only have Apple Cider Vinegar in the house].    If notice a little plaque or just want a thorough cleansing – –  brush with baking soda, then take about a spoon of vinegar into mouth and close lips while it sizzles away.  Then spit out. Easy, tingly and refreshing.

In various other posts, I have written about the  efficacious  usefulness of the product Diatomaceous Earth made by Perma Guard.  It is food grade;  works on fleas, ants and BED BUGS  [their site is a blast , can learn a lot there especially on how to’s. ]  I had learned about its use for killing tooth pain.  Not harmful to us or pets body [food-grade remember].  When can’t afford to go to dentist and having pain in tooth or gum, dab some of this on with a Q-Tip and result is almost instantaneous.  It’ll tide you over, but remember, pain often means an infection and a competent dentist should see it.   It is called Fossil Shell Flour.  (I’m not an advocate of pain)

(I got this recipe from John Gallagher of Learning Herbs – Mountain Rose Herbs is where I buy all as  is organic)

My Tooth Powder

1/4 Cup Kaolin Clay  – [cosmetic, prevents plaque build-up]
1/4 Cup  Baking Soda
1/4 Cup Sea Salt. . . . . . . . . . . . . . . . . . . . . . . . . . [grind down with mortar and pestle]
1 Tablespoon Dried Sage  [helps to whiten teeth] . . . . . . . . .        ”                  ”                                                                                                                                           30 drops of Peppermint Essential Oil

Mix all together to assimilate oil into the mixture, then put in small jars with lid and   label

Neem Oil Enamelizer    (kind of)

(Don’t need a lot of this.  Make only about 1 – 2 oz bottleful and drop a dab on a Q-Tip to go over gums where meets tooth.  Can also use a drop on Floss as well.)

Combine Neem, Jojoba oil, coconut oil, aloe vera gel, water, olive oil, and peppermint oil.  I make it mostly neem, only a touch of olive and of course, pure water.  Put in dropper bottle.    Must shake each time use it – it separates.   I like this . It helps to remineralize that enamel

Guess that’ll do it.   Have a happy mouth                Jan

June 1, 2012

LearningHerbs “sacred tea”

Sacred Herb Tea

(Who doesn’t love John at Learning Herbs – – the bringer of magic, yet simplicity of how to enjoy the beauty and wonder of our world in ways that are rewarding, fun and yet practical?    I have learned a lot from his helpful recipes and videos with healing herbs for health,  how to make cosmetics, tinctures, balms and other recipes.    One would hope that you have all signed up to receive his emails directly,  but for the few of you who haven’t or are new to smokinchoices, take a look at this.  Jan  )

Hey there!

So, imagine making a super simple, tasty tea with a mysterious “wonder” herb that…

* Is known to ensure longevity and vibrant heath with regular use

* Helps the body adapt to stress

* Promotes energy and endurance

* Calms the mind and recover from our crazy busy culture

* Helps with cardiovascular health and SO much more!

What if you could make your OWN tea blend with bulk ingredients,

saving you a ton of money on packaged tea blends?

Learn all about this “adaptogen” and how to make a yummy tea.


It’s one of India’s most sacred herbs.Just go here…!

John from LearningHerbs


We received a few emails wondering if we were doing our June
Wildcraft nearly 50% off game sale this year.

The answer is here…, LLC, PO Box 1174, Carnation, WA 98014, USA

April 30, 2012

Sharing an “herbal asset”

John Gallagher of LEARNING HERBS

(John Gallagher of LEARNING HERBS   is a treasure of a source for all things herbal.  I am embarrassed to say that I possibly have not posted on him and his valuable site before now.   I am sorry.  John so often has these wonderful training sessions online which are great for someone like me (and maybe you).  Of course, I found out about him a year or two back on Mountain Rose Herbs.  I have learned how to make lip balm (for my granddaughters) and kept some for me too.  It’s nice – never used it before. 

Then watching a teaching demonstration he arranged online for making the best ever face cream, I was hooked.    He had some lady in her kitchen and I remember that her blender broke down – but she saved all while continuing on til all was completed and looked great.    Her gracious commentary while she casually worked was so helpful as she explained her preferences and so on.    If I remember right, she might have used some olive oil in the mix which I didn’t use as others online had said it can leave a greasy looking shine on skin

This is John’s field, so it is no wonder that he is so well connected, and has all these great people on to teach one thing or another.   He has taught how to make essential oils, tinctures.  He’s done the tooth cleansing powder too, as a matter of fact, it is from him that I learned of the Kaolin Clay to use in my tooth powder recipe which I have given out, because I tried essentially using some of the ingredients I copied down from Nadine Artemis of  Living Libations.   Kaolin Clay made sense to me, so I added this too. 

At the end of this post, I left the comments there, which I would normally no do since they were written for another’s blog.  They are totally related to the subject at hand and seem relevant and useful, so they are in.  

The subject here is a recipe for everyone’s favorite sandwich.  Got my salivary juices flowing.  Enjoy.  Jan  )
Issue 81

The Herb Fairies are coming!
Catch them before they disappear… is VERY excited to introduce our new children’s herbal learning system.

Kimberly has been working on this for nearly 3 years, and we have never been more psyched about a new project.

GO TO THIS SITE NOW to find out about this unique opportunity for the kids in your life.

Herb Fairies will not be listed on this site again until mid-2013.

In order to learn about or participate in Herb Fairies, you need to visit today…

…before they fly away. :)

By the way.. Hailey also shows you on video (with Kimberly) how to make candied violet flowers…

Chickweed Grilled Cheese!

by Rosalee de la Forêt

At we love to love weeds. So many of those green pests that grow so easily and so abundantly are actually medicine chests in disguise.

One of the first of these green allies to emerge from the snow or ground is a little star of a plant, chickweed (Stellaria media).

A member of the pink family (Caryophyllaceae), its delicate stems and tiny white flowers sit unassumingly in garden beds and other disturbed soil areas. It spreads well (it is a weed!) and thrives in the cooler temperatures of spring and fall. If you’re wondering where chickweed gets its common name from, feed a plate of it to chickens and you’ll see them go bonkers for this nutritious feast.

Energetically this plant is moistening and cooling (think of eating a slice of watermelon on a hot summer day and you’ll get the idea). It is often classified as a demulcent and refrigerant. Therefore, in herbalism we tend to use it for hot and dry conditions like inflamed tissues. It’s especially adept for external use such as a poultice, or made into an ointment or salve. Try it externally on rashes, pink eye, styes, diaper rash and other inflammatory skin conditions.

It has a special affinity for bringing moisture to the mucous membranes, whether it is for soothing a hot and irritated urinary tract such as a bladder infection, or for relieving dry inflamed mucous membranes of the lungs that have resulted in a hot irritating cough.

Nicholas Culpeper (1616 – 1654), an herbalist from England, recommended placing chickweed poultices over the liver; it “doth wonderfully temper the heat of the liver and is effectual for all impostumes [abscess] and swellings whatsoever; for all redness in the face, wheals, pushes, itch or scabs.”

Chickweed isn’t just for medicine, however; this spring green is packed with nutrients. I learned from Paul Bergner that an Amish herbal treatment for increasing breast milk features our starry wonder.

“Chickweed is highly nutritious, with an ounce of the dried herb containing 400 mg calcium, 8.4 mg of iron, 176 mg of magnesium, and 280 mg of potassium. Directions: Place an ounce of chickweed in a quart of water in a pot. Bring to a boil, and then simmer on the lowest heat for an hour. Strain and drink the quart throughout the day.”

Paul Bergner

Chickweed’s flavor bursts of fresh spring goodness. A perfect food following the heavy and rich foods of winter.

Chickweed in harvesting basket.

And luckily for us this is a nutritious, easy to grow and easy to harvest weed that tastes delicious! It makes a wonderful fresh salad, or can be gently steamed as a side dish. Just in case you have some picky eaters at home, today’s newsletter shares a meal that is a slight twist on some good old comfort food.

Okay, admittedly I did doll up the recipe a bit, calling for goat cheese and fancy olives, but I am sure you can easily adapt this recipe for your own version of grilled cheese.

Chickweed Grilled Cheese Sandwiches

To make this recipe you’ll need:

  • 2 pieces of bread
  • Soft goat cheese that spreads easily
  • 1-2 minced kalamata olives (or other high quality olives)
  • Fresh chickweed
  • Butter

Begin by spreading the goat cheese on your sandwiches.

Next mince your olives and sprinkle them over the cheese.

Mince up the chickweed and cover the slice of bread well.

Place the other slice of bread on top and cover it with a layer of butter.

Warm up a cast iron pan (or whatever you use for grilling sandwiches). I like it to be sizzling hot when I put the sandwich on.

Place the sandwich butter side down on to the pan.

Grill until the bottom slice of bread has turned golden brown, taking care not to burn it. Spread a layer of butter on the top piece of bread.

Flip the sandwich, turn to low heat, and cover. It’s done when both sides are golden brown and the cheese has been melted.

Sometimes we spice this up a by adding minced garlic or a dash or two of cayenne pepper.

However you choose to eat it, I hope you get your fill of chickweed this spring. And remember to harvest this plant gently, keeping your eye out for fairies!

How do you like to use chickweed? For food? Medicine?



Speaking of chickweed…
meet Stellaria, the Chickweed Fairy…

Click her before she flies away…

Good heavens. This photo looked so yummy I shared it around the office. It looks AMAZING! Can’t wait to try it. Thanks for a great idea!!
Today, 2:10:52 PM
YUM! I can’t wait to try this! I just started eating chickweed in my salads and will definitely try it in a grilled cheese. It seems to be the theme this week as I just got a post from another blog about grilled cheese with maitake mushrooms! Anyway, I had a question… I see chickweed everywhere now and am trying to get my neighbors and friends to love chickweed too but we were unsure about where it was safe to harvest. There is one yard that is tiny and really close to the driveway.. could that be dangerous from the residue toxins from cement driveway? And another friend who has lived at her property for 3 years and hasn’t put any fertilizer or pesticide in her yard, but is unsure of the residents before her..?? I appreciate any advice. Thanks!!
Yesterday, 3:27:53 PM
Rosalee de la Foret
Hmm… in general I don’t harvest next to driveways because of the reasons you already stated. As far as your friend… I could only guess. I know it takes a farmer three years of organic farming before they can be certified, but I am not sure if some pesticides stay in the soils longer than that or not. Sorry to not be of more help!
Yesterday, 7:10:35 PM
This was so amazing to learn about. For us women, iron and calcium intake become increasingly important with age. I plan to add this to my diet right away. Thank you so much.
Yesterday, 3:27:31 PM
Hi, I’m currently using a chickweed poultice for a couple of ‘blind’ spots on my leg and it’s working a treat! I’m interested to learn that it’s ok to eat chickweed as I’m sure I’ve read somewhere that if you eat too much it can be poisonous – can you please tell me if it’s completely safe to eat? I’m from across the pond and haven’t yet come across a living plant – only dried from the internet, is this something I could buy from a garden centre (as it’s classed as a weed rather than a herb)? I’d love to grow my own! After coming across your website I’m hooked! Thank you (all) so much for providing such fab information on all things herbal! I wish you all the best with your Herbal Fairies – I’m sure it will be a huge success!!
Yesterday, 10:28:23 AM
Rosalee de la Foret
Chickweed is completely safe to eat (as long as it is grown in a safe location). I’ve eaten plates of salad made entirely of chickweed before. Probably the best way to grow it is to order some seeds and plant them in your garden. I’ve never seen it sold in nurseries before, but if they have it, great!
Yesterday, 11:50:28 AM
Where do I buy chickweed?
Yesterday, 7:59:26 AM
Rosalee de la Foret
I don’t know where you can buy fresh chickweed and dried is not very useful (in my opinion!) it turns to straw too quickly. The best thing to do is buy seeds and plant some in your own yard or find local organic farms who don’t mind you doing a little weeding.
Yesterday, 11:53:17 AM
Excellent twist on a classic…I will make this very soon….Yummy!!!
2 days ago, 10:30:58 PM
Chickweed is our winter salad and garden nibble. My chickens adore it and it is the first green food we offer our new chicks. I also use it as a cover crop for the garden.
2 days ago, 8:18:50 PM
Liked by
De Anna Muecke
Dear Grapenut: what is the name of your yahoo PLANT group, I would like to join…Thank you,DeAnna Michelle
2 days ago, 7:45:30 PM
How would you go about asking for free chickweed? :) I am in a yahoo plant group that gives advise but also keeps me up to date with plant exchanges,free plants other have to give etc. But having to ask about a ‘weed’…seems silly . Can I buy weeds at a nursery? I am not sure if I would find it in my yard or garden.Thanks for any suggestions you might have
2 days ago, 4:16:53 PM
Liked by
John Gallagher
Do you have an organic farm near you? I often harvest from green houses in winter or in the rows in summer. Great way to meet your local organic farmers. They love you weeding their farms :)
2 days ago, 4:23:01 PM
Kimberly Yoder
This morning I saw in my yard what looked like chickweed. I first ran to my Wildcraft game I purchased from you several months ago. The card was somewhat of a help, but after seeing this picture I ran out and sure enough it was. Chickweed it was. I think I will try hummus instead of the goat cheese later on today as I have just finished lunch. Thank you once again for all your knowledge…..
2 days ago, 3:34:06 PM
Liked by
John Gallagher
2 days ago, 4:23:16 PM
I enjoyed some mixed greens that included chickweed this week. Yum! Cooked them with a bit of olive oil and garlic greens.
2 days ago, 2:18:14 PM
And for breakfast, chickweed, feta cheese, red pepper, in scrambled eggs. Thanks for the inspiration. Your photos are perfect and so helpful.
2 days ago, 12:42:28 PM
Love chickweed! I have used is as an external wash. BTW where did you get that gathering basket?
2 days ago, 11:51:14 AM
Rosalee de la Foret
John bought that basket for Kimberly from herbalist and story teller Doug Elliot. I believe it is made from tulip tree bark. Kimberly let me borrow it to harvest some chickweed – it is beautiful!
2 days ago, 12:36:05 PM
John Gallagher
Yes… Seems as if you can arrange to get them from his site. Great baskets and supports a great herbalist. :)
2 days ago, 4:29:47 PM
Liked by
Wow that looks amazingly yummy!
2 days ago, 11:38:04 AM
Beth Adelsperger
I actually haven’t found any chickweed around my area…maybe I need to look better! ~
2 days ago, 11:13:51 AM
Beth Adelsperger
~ Yummy, Yummy, Yummy!! ~
2 days ago, 11:11:56 AM
I have a small back yard, and my 2 chickens found my chickweed….!
2 days ago, 10:48:46 AM
Liked by
2 Guests
Love this, thanks for the reminder, and tell me more about the lactation enhancing properties? I remember eating this plant – doesn’t grow in Albuquerque either best I can tell.
2 days ago, 10:39:04 AM
I have Chickweed in my yard. Never knew you could eat it. That look awesome.
2 days ago, 10:31:58 AM
Looks divine. Wish I could try this but here in Egypt it doesn’t grow!!!!!
2 days ago, 9:58:01 AM
Oh, chickweed is one of my FAVORITES! I use it in my smoothies and spring tonics and now I will DEFINITELY try it on grilled cheese. :)
2 days ago, 9:53:37 AM
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Today is April 30, 2012

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