Harvesting the Chicory Root Here in Maine, autumn typically means a slowing down of the typical gardening tasks of weeding and watering and an increase in winter preparation, planting garlic, and in my yard, harvesting and preparing winter roots. When the leaves have shifted from their brilliant reds, oranges, and yellows to November browns, I…
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Brewing Roasted Chicory Root
Brewing Roasted Chicory Root and Recipes Brewing Roasted Chicory Root Don’t let anyone tell you roasted chicory root tastes just like coffee, but do believe those who find it enjoyable to drink as a standalone beverage. For the environmentally-aware, substituting part of your daily coffee with locally roasted chicory root can help take the pressure…
5 Useful Wild Weeds From Your Backyard
I wandered the backyard this morning before work to see what was popping up in my central Maine gardens. With these past few rainy days of spring, plants are slowly pushing through the soil. Truth be told, I was really just hoping the dandelions were up enough for a little snack. I was in luck!…
Dandelion Capers
Nothing is more satisfying than foraging food from the backyard. This spring I have been eating dandelion greens at least twice a day, sauteed in olive oil and garlic. They are high in trace minerals, calcium, and iron, and vitamins A, C, and B6 – a very nutritious early spring addition to any meal. Best…
The Medicinal Kitchen Cupboard
Herbalism is something that begins at home. It is the knowledge of treating ourselves with the healing power of herbs. These herbs can be from far off exotic lands or those growing locally. Here in Maine, the backyard is currently covered with a thick white blanket that has tucked the herbs in for a long…
2017: The Year to Be, The Year to Do
As many of us do this time of year, I am creating my resolutions for the new year of 2017. In review of the lists I’ve made in previous years, I noticed they generally focus on health: lose a few extra pounds, clean up the diet, exercise three to five times a week, increase water…
DIY: Acorn Flour
The days are shortening and the nights are getting cooler. The animals are scurrying around preparing for the winter ahead. The leaves have already turned their brilliant reds and yellows and oranges, and are now settling on autumnal tans and browns. A new scent of decaying leaf litter fills the nose. The wind rattles drying…
Roasted Dandelion Root Tea (Part 2)
Roasting Dandelion Roots with Dr. Nate Petley With the coloring of the trees and the cooling of the temperatures in a typical Maine October, one often thinks of pumpkins. However, once that frost starts occurring more regularly, I think of a hot mug of roasted dandelion roots. Roasting brings out the earthiness of the roots. …
Roasted Dandelion Root Tea (Part 1)
Harvesting Dandelion Roots with Dr. Nate Petley Behold the amazing dandelion! Not only can we eat the nutritious greens in spring, but we can make a delicious root tea come fall. Once the fall frosts start, and about the time I’m digging the last of my potatoes and carrots, I keep on the lookout for…
Preparing Fresh Horseradish
Preparing Horseradish by Dr. Nate Petley There is nothing better than that pungent mixture of horseradish, vinegar, and salt to help clear congested sinuses throughout the winter months. I make a batch every fall and use it whenever I think I’m getting sick. A little goes a long way and you’ll certainly know when you’ve…
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