Showing posts with label garden. Show all posts
Showing posts with label garden. Show all posts
Thursday, March 26, 2020
Friday, July 27, 2018
Friday, July 6, 2018
Monday, March 27, 2017
Sunday, September 4, 2016
Friday, July 15, 2016
Tuesday, July 5, 2016
Saturday, July 2, 2016
Thursday, May 12, 2016
Tuesday, May 3, 2016
Tuesday, March 1, 2016
Sunday, November 8, 2015
Thursday, April 30, 2015
Let's Get Back To Nature! A Break From The Negativity Of The State
I have recently started creating my own flower essences. As it is the end of April in New York State, I haven't gotten too many sunny days or spring flowers to experiment with yet, but as of today I have handcrafted four flower essence mother tinctures and I am very excited about them!
Why use natural flower essences? Flower essences can help with emotional disturbances and past traumas. These days, the average American, westerner, first world dweller is encouraged (by every other commercial on cable television) to use antidepressants as a "cure" for their woes. Stifling symptoms with a pill and neglecting to deal with the root causes of these emotional issues cures nothing! In addition, the pharmaceuticals being used to treat these ailments have side effects worse than the original illness.
Here is a list of the side effects caused by the average antidepressant prescribed today:
Gastrointestinal disturbances, weight gain, sleep disturbances, sexual dysfunction, serotonin syndrome, antidepressant discontinuation syndrome, suicidal thoughts or actions.
This is just the tip of the iceberg, different antidepressants possess differing side effects. Further explanation can be found at http://www.pdrhealth.com/antidepressants/common-side-effects-of-antidepressants.
Traditionally, flower essence tinctures are made with brandy, I have decided to craft mine using apple cider vinegar. They are very simple to make! Here is how I have crafted mine.
What you need:
a warm sunny day
living water
a bowl
fresh flowers
a milliliter measuring cup
a jar or bottle (I ordered 4 ml amber bottles from amazon)
unbleached filter papers
labels
brandy or apple cider vinegar
What to do:
Pick the flower tops while open and fresh after the sun has warmed them. Place in a bowl of fresh spring water or filtered water (I use my well water which has been filtered through a reverse osmosis filtration system). Allow the flower heads to float in the water, outside in full sunshine for 3 hours. I then strain 60 ml of the flower essence water into the bottle and add 60 ml of apple cider vinegar. I label and date the jar and place it in a cool dark cupboard for future use.
These directions differ slightly from the standard ones normally used simply because I adjusted them to suit the measurements of the jar sizes I have. For more information, please consult the Bach Centre.
Why use natural flower essences? Flower essences can help with emotional disturbances and past traumas. These days, the average American, westerner, first world dweller is encouraged (by every other commercial on cable television) to use antidepressants as a "cure" for their woes. Stifling symptoms with a pill and neglecting to deal with the root causes of these emotional issues cures nothing! In addition, the pharmaceuticals being used to treat these ailments have side effects worse than the original illness.
Here is a list of the side effects caused by the average antidepressant prescribed today:
Gastrointestinal disturbances, weight gain, sleep disturbances, sexual dysfunction, serotonin syndrome, antidepressant discontinuation syndrome, suicidal thoughts or actions.
This is just the tip of the iceberg, different antidepressants possess differing side effects. Further explanation can be found at http://www.pdrhealth.com/antidepressants/common-side-effects-of-antidepressants.
Traditionally, flower essence tinctures are made with brandy, I have decided to craft mine using apple cider vinegar. They are very simple to make! Here is how I have crafted mine.
What you need:
a warm sunny day
living water
a bowl
fresh flowers
a milliliter measuring cup
a jar or bottle (I ordered 4 ml amber bottles from amazon)
unbleached filter papers
labels
brandy or apple cider vinegar
What to do:
Pick the flower tops while open and fresh after the sun has warmed them. Place in a bowl of fresh spring water or filtered water (I use my well water which has been filtered through a reverse osmosis filtration system). Allow the flower heads to float in the water, outside in full sunshine for 3 hours. I then strain 60 ml of the flower essence water into the bottle and add 60 ml of apple cider vinegar. I label and date the jar and place it in a cool dark cupboard for future use.
These directions differ slightly from the standard ones normally used simply because I adjusted them to suit the measurements of the jar sizes I have. For more information, please consult the Bach Centre.
Tuesday, April 28, 2015
Purslane
Portulaca oleracea or common purslane grows alongside my vegetables in my garden every summer. For years I pulled it up, hoed it in, composted it or just threw it into the yard to be mulched by the lawn mower. What a silly young woman I was. Now I know better.
Purslane is a powerhouse of nutrients. Fresh leaves contain more omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese. It is a great source of vitamin A. Vitamin A is a known powerful natural antioxidant and is essential for vision. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
Purslane eaten raw has a delicate crunch and slight lemon flavor. It is delicious added to salads or on sandwiches. It can be used as a substitute for spinach in any dish. I blanch and freeze purslane for winter use as well as pickle it which can be eaten as a side or added to potato or pasta salads.
Purslane is a powerhouse of nutrients. Fresh leaves contain more omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese. It is a great source of vitamin A. Vitamin A is a known powerful natural antioxidant and is essential for vision. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
Purslane eaten raw has a delicate crunch and slight lemon flavor. It is delicious added to salads or on sandwiches. It can be used as a substitute for spinach in any dish. I blanch and freeze purslane for winter use as well as pickle it which can be eaten as a side or added to potato or pasta salads.
Wednesday, April 22, 2015
Herbalicious!
The seedlings for my medicinal herb garden have been growing since about the second week of March. So far they are looking fantastic and today is the first time my stinging nettles decided to actually sting me! YOUCH!
The herbs I am growing include the following:
Calendula, white sage, lovage, tobacco, feverfew, greek oregano, wormwood, lemon balm, 4 O'clock, St. John's wort, hyssop, yarrow, California poppy, valerian, comfrey, bee balm, nettles, and passion flower (not yet growing, can sometimes take up to 2 years to germinate).
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