Herbs are amazing and a valuable gift to us when used with knowledge and skill….
We just completed our second cutting here at Berry Hill Farm. Keeping hydrated is a priority, and I was reminded that Ma Ingalls made them ginger-water also known as ‘switchel’. …
What’s the very best way to preserve fresh herbs? It’s taken me a long while to find out!
I’ve been growing herbs such as parsley, basil, chives, tarragon, cilantro, garlic, and dill in my garden since before we were married, but I’ve had to fail many times in order to learn how to preserve those marvelous fresh flavors before the chills and bluster of winter could damage their tender leaves.
Freezing makes them unrecognizable with no texture; drying takes away much of their flavor, and putting them into ice cubes with water? What an unappetizing mess!
So What’s the Secret?
Today, I want to show you how to make a simple dandelion tincture.
Our ancestors have used dandelion for centuries as a blood builder, detox, and liver cleanse especially in the spring after the relative inactivity of winter months.
All parts of this fantastic ‘weed’ are used – the leaves as a spring tonic, the flower as delicious fritters, but today, I am concentrating on making a simple dandelion tincture out of the root to stock our medicine cabinet.
A cold sore hurts, looks disgusting, and untreated, takes forever to heal – at least, mine do! Yuck!
But now I’ve successfully treated and healed several of my own herpes cold sores – a relatively simple 2-step process if you jump on it immediately in the earliest stages.
I’ll tell you how!