Wild Blueberry & Anise Hyssop Oxymel
It's blueberry season and the Anise Hyssop (Agastache foeniculum) in the garden is just going off, along with sooooo many other herbs, so I whipped-up a Blueberry & Anise Hyssop oxymel with the seasons' bounty. This recipe is kitchen medicine at its finest.
White Pine & Rosemary Nougat
At its most basic, nougat is a confection made with nuts, honey, and/or sugar, however it can also include egg whites, herbs, spices, dried fruit, and seeds depending on where it’s made. There are variations traditionally made throughout the SWANA region (Southwest Asia & North Africa), the Mediterranean, and southern Europe, and the name it’s most commonly known as in the US, nougat, comes from France.
Elderberry Winter Warmer Cordial
It’s always a plus when your medicine tastes good- am I right!? Cordials enter into the food as medicine realm and can be a lovely way to take your herbs. I like to enjoy my cordials the European way- sipping in sweet little cordial cups after dinner or while socializing with friends.
Garlic Honey & the Medicine of Garlic
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.