Stinging nettles, when prepared properly, are a storehouse of calcium, magnesium, potassium, iron etc etc. Any dish you would make with cooked spinach can be made with stinging nettles. The leaves and stems are picked in the spring when the plants are less than 6″ tall wearing gloves to protect you from . . . → Read More: Stinging Nettles: Wholesome and Delectable, by Jill Kuhel
It took 1/2 hour to pick the dandelions.
Tuesday eating from your yard tip~Dandelions are a treasure trove of potassium, calcium, iron, magnesium, vitamin A,C,K and B6. The flowers, leaves and roots are edible. The green parts are bitter, but the yellow of the flower is not. I throw several young dandelion leaves in . . . → Read More: Roasted Dandelion Root Smells Like Chocolate Chip Cookies Baking and the Best Syrup You’ve Ever Tasted, by Jill Kuhel
Violet leaves and flowers are edible giving us vitamin C and A. I add violet leaves to my lunch salad. The flowers make a lovely edible garnish on fruit salads, soups, drinks or desserts. I freeze the flowers in ice cubes to add to drinks in the winter when I long for a taste . . . → Read More: Violet Leaves and Flowers: Delicious and Nutritious, by Jill Kuhel
I keep my grandpa’s wooden box full of foreign coins and coins I find interesting. I hadn’t looked through it for a long time. I was dusting tonight and found this CTA token. What happy memories~thought you– and all of the Chicago diaspora nation– would enjoy seeing it. I don’t know if tokens like . . . → Read More: Chicago Transit Authority Token – Jill Kuhel
Purslane has more omega 3 than any other leafy green. Purslane is easy to find in the cracks of the sidewalk. Kay Young substitutes the purslane for lettuce in tacos or sandwiches. Bonus no chopping or wilting! The leaves can be eaten raw or cooked. I vote for raw~the less work the better! I . . . → Read More: Purslane: You Find it in the Cracks, by Jill Kuhel
Wednesday eating from your yard tip~Onion chives are one of my top five favorite herbs! Both the flowers and the leaves have a sudtle onion flavor. My favorite way to eat chives are chopped up and heated with a quarter size of oil to flavor the oil before I throw in my eggs. The . . . → Read More: Eating Onion Chives from the Yard, by Jill Kuhel
My grandson loves cats, but he struggles to understand that you can’t tell a cat what to do. I have found catnip to be the same way.
Last summer my neighbor came by for some catnip for his cat, but the patch I had planted in the parkway, for people’s easy access, was . . . → Read More: Catnip (Nepeta cataria) From Hangmen to Love Potions, by Jill Kuhel
Tuesday eating from your yard tip~we are entering the cucumber glut season. Of course there are cucumber sandwiches and pickles. My two favorite are blended to a pulp and added to limeade with vodka optional or slices mixed into yogurt, mint, cumin, onions (or substitute mint and chopped green chili peppers). How about peeled . . . → Read More: Get Creative, Get Messy and Eat Up the Cucumbers! by Jill Kuhel
The garlic scapes are curling, giving us an early teaser taste of garlic before the garlic bulbs are ready. Visiting my cousin at the top of Wisconsin, a farmer’s market vender had made an amazing garlic scape pesto by just blending the garlic scapes with a little olive oil, cheese and nuts. Creating . . . → Read More: Garlic Scapes – Jill Kuhel
If you have any open dirt odds are good you have lambs quarter. This is one I was slow to buy into, but I am a convert! I have added it to my breakfast egg bake and mixed it with pork in wontons. Pick the young leaves and use it anyway you would . . . → Read More: Lambs Quarters, by Jill Kuhel
What to do with the lovely pink onion chive flowers? Eat them now before they self seed all over your garden. Pop them from the base, see photos below. Add them to cream cheese for a purple flecked oniony dip or add to the sour cream for your baked potato or add them to . . . → Read More: Pink Onion Chive Flowers, by Jill Kuhel
By a great piece of luck a lovely women related to my distant cousin by marriage moved in two doors down from my dad in the nursing home. We have the best talks. I wish I had met her before she was turning 90 in what she calls the waiting room to heaven. I . . . → Read More: Partly Sage, Strawberries and Time, by Jill Kuhel
Jill’s indoor gardening tip #1 – To protect your large plants from becoming a kitty liter box, take a cheap plastic saucer and cut a slit to the middle then a circle in the middle for the plant.
Jill’s indoor gardening tip #2 – Fruit fly death trap. Sweet white wine drinkers tend to . . . → Read More: Indoor Gardening Tips, by Jill Kuhel
The holidays are the perfect time to talk about fennel seed, renown for its digestive and flatulent inhibiting benefits. King Henry I of England and his household consumed eight pounds of fennel seed a month~enough said.
I originally planted bronze fennel for the swallowtail butterflies to lay their eggs and the caterpillars to . . . → Read More: Fennel Seed – The Perfect Holiday Dining Companion, By Jill Kuhel
Here’s an idea I had to repurpose basmati rice bags. I put my bulbs in them that need to be stored indoors for the winter. They will have airflow and the bags are easy to hang and label.
– Jill Kuhel
The Kuhel Garden
Sage reminds me of my centenarian spinster great aunt who was one of the first women rural mail carriers and traveled the world. She was not a striking beauty, but she was incredibly interesting and did not wilt when times got tough. There are many salvia/sages all with interesting stories, . . . → Read More: Sage, the Health and Longevity Herb, By Jill Kuhel
A seed packet of nasturtiums is the best $3 you will ever spend! Nasturtiums only flower if they are planted in crappy soil, they are beautiful, and you can eat them; what is not to love? Both the leaves and flowers are edible and taste like black pepper. They are beautiful in a salad . . . → Read More: Jill Kuhel’s Florabunda – Nasturtiums
During my first night at Herb Study it was mentioned that anise hyssop made a nice tea. I asked what part of the Anise Hyssop was edible and I was promptly assigned to find the answer and report back at the next meeting. I had grown anise hyssop for years because it . . . → Read More: Anise Hyssop – From Jams to First Nation Medical Bundles, By Jill Kuhel
Onion Chives – Allium Schoenoprasum
The five herbs I could not live without are chives, sage, anise hyssop, french tarragon and fennel. All five are easy to grow as long as you have a sunny garden patch. Herb gardens not only provide loveliness to the eye, but also add deliciousness to your food without . . . → Read More: Jill Kuhel’s Florabunda – Chives – Butter to Remoulade
Cool choreographing – I’m fuzzy on what the song is saying though.
– Jill Kuhel