Spring is all about wild foods and greens. Many folks forage for wonderful and abundant wild foods such as Nettles, Garlic Mustard, and Dandelion, however one often over-looked wild food I’d like to highlight is Japanese Knotweed (Reynoutria japonica syn Fallopia japonica syn Polygonum cuspidatum- so many names!).

The ground froze so early this year I didn’t get a chance to get my garlic in the ground! So, what to do with all that garlic? Make garlic honey of course! This is a super easy recipe and so useful to have around the house in the winter months. And it’s such a beautiful form of kitchen medicine, using just the familiar household ingredients of garlic and honey.