Rhubarb’s sour flavor is often overly tempered by too much sugar. I prefer to keep it clearer, using either maple syrup or honey and controlling the amount of sweet going [...]
I lucked out–my daughter loves onions. In fact it is her second most requested soup besides miso. The onion family is large and ranges in pungency and taste from delicate [...]
Bright sorrel is one of my first spring greens to pop up. Actually, it grows strong in the spring, dies back in the heat and comes back in the fall...love it. Sorrel's strong sour flavor helps to stimulate and decongest the Liver and Gallbladder after Winter's heavier foods. Use it in dressings, to flavor eggs or as an usual soup.
Vinegar taffy? Oh, yes. My family would start making candies to give as Christmas right after Thanksgiving. This is a variation on an old family favorite recipe. It may sound [...]
Nettles are very nourishing and blood building. They relieve toxins, hot flashes, allergies and anemia–a wonderful addition to the diet. I brew up a large pan of nettle tea [...]
Kudzu, kuzu, pueraria or ge gen–it’s all the same thing. This amazing vine that is taking over the south, leaving areas looking like something out of a Miyazaki film. Ge [...]
Although mushrooms grow during the summer, spring and autumn are the ideal season for harvesting mushrooms–those fun little fungi that have marvelous healing benefits for the body. It seems that [...]