Ready for a family-friendly main course concocted from the plant thought to be the most nutritive on the planet? Get your harvesting gloves out, grab your scissors and a bag or colander, and let's get snipping. The recipe is super adaptable to whatever you have in your cupboard + nettles (or even other spring greens).
Within our materia medica of common 'weedy' beneficial plants native to the Appalachian mountains where we are based, you will also find a sprinkling of so-called invasive plants which are not native...
While walking in the forest recently with the kids, we found several of Earth’s bountiful treasures: whimsical witch hazel flower and a few lucky buckeye (Aesculus spp.) pictured here. We see the remains of summer’s leftover reishi (Ganoderma spp.) and lingering dried oyster mushrooms, along with so many other green and brown gifts of the forest.
The cooling nights reminds us it’s time to get the last of our harvest in or move those sun-loving planters inside soon. Many get so excited to plant in spring, but autumn is a great time to plant perennials, giving the plants an opportunity to get roots firmly grounded before having to express energy in the spring.
For many, the summer solstice is about celebrating the sun and everything that it so graciously beams upon us: fully ripe strawberries, darkening freckles, St. John's wort oil (which is best to make right around the summer solstice when the plant is in bud and at its peak).