Prepared Horseradish with Dandelion Vinegar
If you ran out and got yourself a big ol’ pile of horseradish roots after reading last week’s post, now what? What do you do with them?
Make some prepared horseradish, of course!
Why & How to Grow Horseradish
At first encounter, horseradish’s intense spiciness might seem overwhelming, but with repeated exposure, its complex flavors can be truly appreciated. The initial heat gives way to a slightly sweet and tangy undertone, adding depth and character to dishes. Its sharpness can be invigorating and add a lovely ‘kick’ to a variety of culinary creations.
Horseradish tends to have a “love it or hate it” reputation, but for those willing to embrace its bold flavors, it’s an acquired taste worth acquiring!
Wise Traditions & Homemade Sauerkraut
Diet plays a vital role in the composition of our gut’s microbiota terrain and, consequently, shapes the immune system. Consuming fermented foods such as sauerkraut naturally supports microbiome diversity, which not only helps to maintain proper digestive function and a healthy metabolism, it directly affects our health and mood.
*Real* Marshmallow Root Marshmallows
The first recorded use of marshmallow as a sweet preparation was in ancient Egypt around 2,000 B.C., where they combined marshmallow root with honey to create a delicacy that was reserved for royalty and gods.
In the early nineteenth century, Fresh confectioners created the predecessor of the modern marshmallow: a sweet merengue called Pâte de Guimauve (paste of marshmallow), which was made from marshmallow root, sugar, egg whites and sometimes gum Arabic.
Buzz Buttons 🐝
At a recent herbal apprenticeship class, I was introduced to Acmella oleracea, also known as spilanthes, buzz buttons or the “toothache plant.”
Spilanthes is a frost-tender tropical plant and not remotely native to northern climates, but it can be grown as an annual in most growing zones given enough sun and water. With unusual looking yellow and red gumdrop-shaped flower heads, spilanthes can be a visually striking addition to a flower or herb garden.
‘Putting By’ Fermented Garlic for the Winter
It’s that time of year again! Temperatures are finally starting to cool off a bit and leaves are getting their first red and gold tinges, signaling that summer is on its way out the door.
At my house, that also means it’s time to load up on our favorite culinary flavoring, medicinal herb and vampire repellant: fermented garlic.
Giant Garden Zucchini Personal Pizzas
It’s *that* time of year when my garden is going gangbusters producing zucchini and summer squash and we spend two months eating it like it’s going out of style.
In order to keep things interesting and avoid “squash burnout” (it’s a thing), I’ve accumulated a number of recipes over the years incorporating squash in unexpected ways so we don’t get sick of it.
Making a Healing Scar Salve w/ Gotu Kola & Comfrey
It’s not such a coincidence that many of the same herbs that are beneficial to keeping aging skin healthy and happy are also useful for healing wounds and minimizing scarring — it’s all about skin repair!
Herbal Seafood Seasoning + Sourdough Crab Cakes w/Jalapeño Tartar Sauce
Who has two thumbs and loves crab cakes?? This recipe relies on another beloved Kitchen Helper that I always have on hand: Bay (Laurel) Seafood Seasoning. It’s one of those versatile spice blends that you’ll reach for again and again.
Infusing & Using Herbal Vinegars
Once upon a time, before the advent of distilled alcohol, liquid herbal extracts were made one of three ways: with water, wine or vinegar.
As a menstruum, vinegar is nowhere near as effective as alcohol at drawing out an herb’s medicinal properties; however, it can assist alcohol in extracting certain plant constituents.