Korean Chili Mushroom Jerky

Hi, my name is Kim and I’m addicted to mushroom jerky. Specifically Giorgio’s Savory Wild Sesame, Ginger & Korean Chili Portabella Jerky. Ohmygoodness is it good. But at $7 per 2-ounce bag, it’s a bit hard to justify it beyond an occasional treat.

Then noticed that Azure Standard sells 5-pound flats of organic portabella mushrooms for about $7/pound and it got me thinking… How difficult would it be to duplicate my beloved Korean Chili mushroom jerky? It turns out, not difficult at all.

Cachaça de jambú

Another way spilanthes are used commercially is in a trendy Brazilian beverage called cachaça de jambú. Cachaça is a spirit made from fermented raw sugarcane and is one of Brazil’s most popular alcoholic beverages. Known as Brazilian rum, the raw sugarcane gives it a lighter, more herbal-y flavor than rum, which is made from cooked sugarcane (also known as molasses).

Spicy Dill *Everything* Rub

There is a hidden gem of a restaurant called The Settlement not far from our home in the neighboring town of Priest River, Idaho. I’ve been all over the world, and I can honestly say they have the best dry rub chicken wings I’ve ever tried.

Mr. Redheaded Herbalist and I love their recipe so much that I took a stab at recreating the spice blend at home.

*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.

Shata Dhauta Ghrita (100x Washed Ghee)

Move over tallow, there’s a new (skincare) oil in town! Actually, it’s not new at all…

Meet one of Ayurveda’s oldest skin remedies: Shata Dhauta Ghrita, also known as “100 times washed ghee.”

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.

Sunshine Moisturizer ☀

Find out why I’m shifting my focus away from sunscreens and SPF products in favor of a more holistic UV management approach using botanicals and cosmeceuticals shown to support the skin’s ability to withstand UV exposure. What I learned changed my mind about the wisdom of wearing (any kind of) sunscreen — even the “natural” and “safe” mineral ones.

To Sunscreen or Not to Sunscreen?

As a child of the 70s and 80s, I have never lived in a world that wasn’t obsessed with sunscreen. I grew up wearing it whenever I went outside. As an adult, I was taught to be diligent about protecting my face and décolleté at all times or risk premature sun damage and wrinkles. We […]

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.