Posted by: Jessica Morgan
on Jan 20, 2010
Rosehips are a wonderful food and vitamin source. Historically, Native Americans used rosehips in their stews and soups after using them for tea. I enjoy using them to make jams, jellies, marmalade's and wine, as well as a delicious tea. GW3DDKE8NP2F
Posted by: Jessica Morgan
on Jan 13, 2010
Amongst our yard live three of the strongest souls I know: My tree spirits, Bruce, Abner, and Ralph. Our trees live in what is called "The Avenue of Faces" which is a row of several dozen carved trees and stumps in and across the street from City Park in Tehachapi. However these faces show up all over town hidden here and there. They're at the lake, tucked into peoples yards and gardens, all over the parks, and peeking out where you'd least expect them.
Posted by: Jessica Morgan
on Dec 15, 2009
My budding herbalist Lena loves hanging out with me in the herb shop. She comes in, grabs this jar and that jar and say's, "can I smell?" It's really rather cute, and it gives us the opportunity to discuss the aroma, remind her of their names and what we can use them for. She loves to do little taste tests on orange peel, chamomile, rose hips and cinnamon chips. You can tell she's recognizing the different characteristics of each plant as she patiently smells and tastes each one.
Posted by: Jessica Morgan
on Nov 19, 2009
Basil, beyond being one of my most valued culinary herbs, is also one of my most valued medicinal herbs. Basil is known to be a great source of vitamin K, calcium, and other nutrients, as well as being abundant in antioxidants.
Posted by: Jessica Morgan
on Oct 15, 2009
There are so many flowers that can be eaten. The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Today there is a resurgence of interest in edible flowers, and I can see why. Flowers add texture, interest, and beauty to dishes that could otherwise be simply boring.
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