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23.01.2022 PURSLANE: WILD & POTENT FREE FOOD Psst, if this is your cup of tea, try out my new online course Wild Food Health Boosters & Herbal Remedies at http://www.Wil...dFoodHealthBoosters.com. This humble, prolific weed of disturbed soil (it's probably growing in your garden and lawn right now) is a nutritious powerhouse; high in iron, omega-3 fatty acids, and more. Its leaf & stem are succulent, mild, crispy (when raw), mucilaginous, slightly tangy; cooking increases the sour flavor. Scientifically named Portulaca oleracea, this tender annual is delicious in salads, and makes a tasty marinated vegetable. It's called verdolagas in Mexico where it is featured in savory sauces and dishes. LOOK FOR it in full sun and rich, but well drained soil. Hardiness Zones (USDA): 511 CULINARY USES Leaf, stem, & flower: raw in salad, goddess dressing; cooked in soup, sauté. Flower: raw in butter, as general garnish. Seed: raw or cooked. ~ TO HELP with id, harvest and use, here is the Purslane Plant Map illustration from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link here http://bit.ly/1Auh44Q. HAVE YOU been eating purslane lately, and if yes, how have you been preparing it? Wild Food Health Boosters & Herbal Remedies I’m inviting all Wild Food Health Boosters students to my first ever, live online Questions & Answers session. Sunday, August 16 @ 12:15 PM EST - Join the course and Save This Date http://www.WildFoodHealthBoosters.com I’ll be answering your questions about the topics covered in Wild Food Health Boosters & Herbal Remedies to help you get the most out of this powerful course. In Wild Food Health Boosters & Herbal Remedies I show you how to enhance your immune system and increase your overall health and wellbeing using plants that are easily available to you. And you will learn how to make your own potent herbal tinctures. All Wild Food Health Boosters & Herbal Remedies students are invited (I’ll email you the Zoom details on August 15th). #Purslane #PortulacaOleracea #WendyHollender #ForagingandFeasting #DinaFalconi #WildFoodHealthBoosters #HerbalRemedy #OnlineForagingCourse #InTheWildKitchen #HerbalMedicine #WildFood #LiveQandA #Foraging
22.01.2022 Talking about a use for the humble stinging nettle and spearmint plants!
21.01.2022 Potting on some baby White Sages, and feeling blessed to have a small greenhouse space on rainy days like this
20.01.2022 Stoked that simple, wildcrafted remedies can help people I’ve set up an Etsy store now that I’ve rearranged the website
15.01.2022 Glorious morning to be barefoot and harvesting white sage, amidst all that full moon energy and sunshine! Plenty of smudges will be added to the shop page soon. White sage is under severe pressure from over harvest in its native land. It’s important that you know where your sage came from, or any plant or product for that matter. Local stuff is far better on carbon footprint, natural and native resources, and overall quality as well- it’s not fumigated on its way through customs
09.01.2022 Look what I found lurking! A Turkey Tail Mushroom tincture that’s been infusing since the start of lockdown. I haven’t had access to my workshop due to roof restorations and crap EVERYWHERE! So today it’s the big cleanup.. and, as it turns out, discoveries as well. Wildcrafted turkey tail tincture, anyone? Lol.
09.01.2022 Early morning meditative smudge making. The birds were crazy loud . Spring is finally here
08.01.2022 So today I finally decided to bring my two worlds together.. my clinic life and my foraging life. After rebuilding a website twice, and having it crash far too many times for my liking.. after endless stupid discussion with tech support and IT ‘gurus’... and after a wonderful boost from several people I respect immensely , I’ve decided not to keep my clinic world seperate to the wild me.. and I’ve chosen to consolidate the two, finally. What does this mean for your viewing?...? Not much different... I will run both separately on two separate social accounts- I’ve chosen to do this for integrity and streamline of content... but instead of finding Pick a Potion on its own website, I’ve moved the clinic platform over to one that can hold both at the level I want it to- my clinic page will soon be holding a wild Medicine community page and private membership forum (bye-bye Patreon). It will also be a place you can find every aspect of the way I work, and begin to see how I tie it all together in my own mind... what does it mean for me?? It means all of my work is in ONE place. One email. One website. One community. One store for product purchases. One baby to build in a very unique way- clinical naturopathy, and all its science, alongside the ancient arts of herbal medicine and re-Wilding. For those who are uncomfortable with this transition, I am sure you will find so many of my beautiful fellow- folk-herbalists on these platforms For those who are keen to follow me down the rabbit hole, I am deeply sorry my blog posts have disappeared for now.. but I can assure you that with the extra energy I will have via this consolidation, I will be far more consistent with my posts and promised workshops and foraging days once this stage 4 lockdown is lifted X See more
06.01.2022 Here in the cooler parts of Australia you have probably seen, or heard of, ‘Onion weed’. Now in the Dandenong Ranges, there are waves of white flowers along most roadside, that have the distinct smell of spring onions when walked over. In most other parts of the world, this plant as known as three-sided, or three-cornered garlic or leek, and its botanical name is Allium triquetrum. This plant is prolific. One bulb quickly multiplies into many, and before you know it you hav...e your own field of the stuff! Mowing it smells strong, and most councils resort to toxic herbicide sprays to keep it in check I know that it is a controlled weed here where I live, so we are expected to remove it or kill it off.. One thing I want to share with you today, is that Onion weed is absolutely delicious! It is a very edible part of the Allium (onion) family, and has a flavour more akin to that of Leek or mild Spring onions. (Its not spicy hot). We use it in our meals a lot through the Winter, and its simply chopped just like a Spring Onion and added to dishes either raw or to be cooked through. Onion weed could definitely be used in herbal recipes as a replacement for garlic or onion. Being sweeter and milder in flavour, it could be more palatable for children than their stronger counterparts. It has the same expectorant and decongestant properties that the other Alliums have (think breaking up mucous and helping the coughing process). It is also quite high in the quercetin and sulfur compounds that help both the liver and lymphatics to detoxify more effectively. I have a nature strip full of the stuff on my rd at the moment, so im planning on having a go at making a sort of French Onion soup with it.. ill keep you posted on the outcome! See more
05.01.2022 My daughter is infusing Wild Violet flowers to go on and make purple icing for the gingerbread cookies she is baking.. the smell is AMAZING!!! Like a lolly shop!
02.01.2022 Check out the sparkles on the dried sage.. that is volatile oil locked inside the cells, which means its potent as hell. I’m a herbalist, not an artist. My smudges aren’t pretty, but they definitely pack a punch
