There is nothing better on a cold winter night than to light a fire, open a bottle of a nice deep, dark red wine, slice up a warm loaf of crusty bread and dip into a hearty bowl of Savory Beef Stew.
A few words before you begin:
Start Early – although it is possible to overcook this stew, I’d count on at least 2 ½ hours to make sure that your beef gets to that ‘shredded stage’. I’m using our own grass fed beef with not a lot of fat, so slow and low simmering works best for me.
The Right Pot – use a good old fashioned Dutch Oven or treat yourself to a Le Creuset Casserole. Honestly, I got mine at a deep discount at Home Goods and it’s gotten more use than my car!
Herbs – herbs and more herbs – fresh is best, but if you are cooking this in the deep dark days of winter and the garden is a memory, used dried. I can’t stand to see folks waste their good $4 on a clamshell of half dead ‘fresh herbs’! (more…)
Just got back from a ‘Bucket List’ trip to Maui – 10 nights, 11 days exploring paradise with my family. Did I mention that we totally skipped the whole holiday thing? No tree, no lights, no stockings and no annual Christmas Party! Still got some of that in Hawaii, but honestly, I didn’t have to lift a finger, much less the 10’ Fraser Fir.
So, what they say is true: Hawaii is paradise. The Leis covered with orchid blooms, gorgeous purple/white dendrobium blooms hanging around your neck. Water, water everywhere – and torrential downpours at night followed by awe-inspiring sunrises and garden awaking lush and flush from their soaking the night before. No sprinklers needed at this time of year. Green, green and more green with punches of color everywhere. Fruits, flowers and herbs – passion fruit, star fruit, cherimoya, breadfruit, pineapple, bananas. Farmer’s Markets bursting with so many wild and wonderful offerings – fresh cut coconuts complete with a straw. (more…)
Trying to unravel the tangled web of species under the genus Lavandula is a challenge to event the most accomplished horticulturalist. There is a lot of misinformation out there, so dear customer, please note that there is no such thing as English lavender!
There has been a lot of cross breeding that has resulted in a huge number of cultivars, even creating a bunch of sterile plants that are humorously known as ‘mule hybrids’!
The most widely grown lavender, commercially used for cosmetics and scent, is Lavandula Intermedia. This popular variety is a cross between L. angustifolia and L. latifolia; you will find this variety growing commercially throughout France, as well as in the largest producing country, Bulgaria. Commonly referred to as lavandin, these are extremely hardy plants with long flowering periods. (more…)
22 Culinary Herbs You Should Be Growing Now
Cooler weather is on its way, and for many, the drop in temperature brings with it a pull toward the kitchen and a longing to create the perfect culinary masterpiece. Make sure that your cooking space is well-stocked this year with culinary herbs you can harvest from your own fall garden. And if you’ve never cooked with fresh culinary herbs before, you have no idea what you’re missing! Planting herbs in the autumn months means they will be growing in the cool weather they like best. Instead of scorching in the hot summer sun, your herbs are sure to thrill you with how well they thrive.
Short on gardening space? Culinary herb plants tend to love growing in unique container planters, window boxes or even on balconies. No matter how you manage to find the space, having the right herbs ready for your next foray into cooking can make all the difference. Take time to learn about some must-have culinary herbs that are sure to flourish in your fall garden, those that will grow much better in an indoor container, and herbs that are best harvested in the summer and fall, to be preserved for use during the winter months. (more…)
The practice of Ayurvedic medicine originated in India thousands of years ago. According to the National Center for Complementary and Integrative Health, the term Ayurveda is a combination of two Sanskrit words: ayur meaning life and veda meaning science or knowledge. Ayurveda therefore literally means the science and knowledge of life.
Many Ayurvedic practices became established long before the advent of written records, having been passed down through the generations by word of mouth. What constitutes the Ayurvedic Herbs Guide are three ancient books on Ayurvedic medicine, the Charaka Samhita, the Sushruta Samhita and the Astanga Hridaya, were written in Sanskrit over 2,000 years ago and are known as the Great Trilogy.
In its Benchmarks for Training in Ayurveda, the World Health Organization states that there are two types of Ayurveda experts: practitioners and dispensers. Within the practitioner category are two types of therapists: Ayurveda dieticians and panchakarma therapists. The former provide dietary counseling and make herbal recommendations. The latter provides a fivefold detoxification treatment involving massage, herbal therapy and other procedures. Again it’s a literal translation; pancha means five and karma means treatment. (more…)