Most gardeners familiar with root growth hormone and stimulators know that they can easily be purchased at most garden centers. I myself learned to propagate cuttings using them many years ago. The problem with them is that they are synthetic chemicals.
For those of you not familiar with the use of root growth hormones, they are used basically to speed up the process for new root growth. Newly propagated cuttings can also be easily infected by bacteria and fungi until they become mature enough to contain a protective property called salicylic acid.
This is where Willow Tea comes into the picture. It was something well known to our Native American brothers and sisters. The Salicylates are found in abundance in the young new growth and inner bark of the Willow Tree. Not only will it work for your propagating projects in the garden, but the Native Americans understood the Willows medicinal properties as well.
Some tribes used both the bark and the root. It was the most commonly used method for treatment of fevers and headaches brewed as a tea. Amazingly enough, this was actually the precursor to our modern day aspirin. Physicians in European countries actually prescribed willow bark for pain and inflammation.
Salicylic acid is also approved by the US Food and Drug Administration (FDA) as a topical treatment for warts and calluses. It is also included in many non-prescription medications to treat bunions and corns, and some over the counter acne remedies.
According to our very own TexasNative Foraging expert, Merriwether, a tea made from chopped up twigs and inner bark is an emergency food and eaten raw or dried and ground into flour. He also states that the inner bark of the Willow contains carbohydrates.
Steps For Making Homemade Willow Tea
For Root Growth Hormone
NOTE: While The White Willow Species has been the predominant Willow used, many other varieties of Willow Tree, including our Texas native “Black Willow” contain the Salicylates. There are also many other plants and species in the Salix Family. Just to name a few would be, Wintergreen, Poplar, Black Cohosh Root and Sweet Birch Tree bark.
♦ First, begin by taking cutting from the young new growth of your Willow Tree. The shoots should have yellow and green stems. Don’t use the limbs with gray and brown bark. It is said that the best time to take your cuttings is in early spring when the Willows have the most new growth.
♦ Another wonderful reason for making your own root hormone is not buying the processed plastic container sold at the garden centers. Re-using large glass containers like the old pickle jar in the photo works really well for making the tea. I simply fill it with cold water.
♦ Strip the leaves off of each shoot and cut the stems in little pieces about 1 inch each. I filled the pickle jar about 1/4 of the way with the cuttings and then filled the container up with water. They need to steep for about 3 to 4 weeks before it is ready. For quicker processing you can boil a pot of water and then steep the cuttings like you would to brew tea. Then you can use it within 24 hours after brewing.
♦ When your Willow has been brewed properly, strain the liquid from the jar and put the cuttings in the compost pile. I like to pour off my brew straight into my watering can and keep it in the greenhouse and potting shed. All that is left to do is water my new cuttings and growing medium with the Willow Tea. If you are doing cuttings in a glass of water instead of soil, try using your new homemade root growth hormone for healthier and quicker results.
What a beautiful way to care for the earth and your garden by avoiding the use of chemicals. There is no waste by the reusable glass containers. It is quick and easy to make your own and everything goes back into the earth naturally.
The best way to protect your garden in spring is to attract ladybugs as early as possible. By planting various wildflowers and herbs in the fall you get a head start in spring. They will be the first to bloom to allure the ladybug.
The favorite blooms that will attract the ladybugs are the ones with tiny white clusters of flowers.
I usually plant tons of Cilantro in and around my garden. Cilantro is easy to grow and will be the first to bloom hoards of white clusters.
Other plants that work wonders are things like Sweet Allysum, Yarrow and Dill.
The ladybugs will then fly to flowers like Marigolds, Zinnias and Cosmos. They will lay many eggs along the way and soon you will find them in many stages throughout your garden.
The next thing you will discover is the ladybugs moving in on various garden crops and feasting on aphids throughout the season.
It is important to know the life cycles of your beneficial insects. That way you can best recognize them and not mistake them for a pest.
The Ladybugs lay tiny white eggs under the foliage of different plants. Usually they lay a cluster of 10 to 15 eggs. As soon as the larvae begins to hatch out they look for aphids to eat.
In the larvae stage the ladybugs are said to look like tiny alligators and can be various colors depending on its variety.
From the larvae stage the ladybug goes into its pupa stage before it emerges into a lovely ladybug. I found this ladybug chart fascinating to get a look at some of the different types of ladybugs in the adult stages.
You may be surprised to learn that the ladybug is not always red with black spots. There are literally thousands of different types of ladybugs in all kinds of colors around the world.
Many have spots while others have none and some actually have stripes. Their colors range from orange to red, to pink, yellow, green and even black.
Although they all benefit the garden, it is said that the ladybug called hippodamia convergens is the best one. They will make your garden home for a very long time and eat thousands of aphids. You can recognize this ladybug by two white slash marks above her wings.
It is true that the Lady Beetle is also well known as the Ladybug. They are indeed blessings from above when dwelling in the natural garden. They feast upon your aphid pests so that no pesticides are ever needed. They have also been known to eat various scale and mites that may infest your garden as well.
Lovely little ladybug sent from heaven above please watch over my garden and fill it up with love. ~Author Unknown
The kitchen gardens bountiful summer harvest of herbs are hanging about drying for winters use. The fragrances fill the air indoors as we begin to settle in on some chilly fall nights. The aroma beckons their use in that first warm cup of homemade cocoa. Who am I to argue with such things? It’s time to pull out the mugs and teapot.
The special blend for this cocoa stems from the history deep within the Mayan Indians and preserved among the Mexican People. Using a Mexican chocolate called Ibarra gives the cocoa a sweet touch of cinnamon. The final touch is an infusion made from the herb Mexican Mint Marigold. Also called “Texas Tarragon,” the herb gives the cocoa the faint southern flavors of anise and licorice.
Mexican Mint Marigold comes from high within the mountainous regions of Mexico. It’s the perfect herb to grow in the southern regions where Tarragon simply won’t grow. The perennial is very drought tolerant and makes a beautiful display in our kitchen garden during the fall months. The tiny golden yellow flowers are among the last to bloom before frost still providing food to the honeybees. If harvested while the flowers remain on the stalks and hung to dry adds extra beauty to garden and herb crafts.
Simply add your cocoa to a mason jar and decorate with a sprig of Mexican Mint Marigold or your favorite mint, along with a couple sticks of cinnamon. Tie it on the mouth of the jar with a piece of jute rope or raffia. They make a simple and elegant gift to give during the holidays.
Mexican Mint Marigold (Texas Tarragon)
1 cup unsweetened cocoa powder
1 cup powdered milk
1 cup firmly packed brown sugar
1 tsp. salt
1 tsp. cinnamon
3/4 cup chopped Mexican chocolate (Ibarra)
Optional: pinch of dried Mexican Mint Marigold finely crushed
I put a couple nice size teaspoons of the cocoa mix in my favorite chocolate mug and sprinkled a small pinch of Mexican Mint Marigold on top. Just pour on some hot water and enjoy the warm Mayan Indian chocolate flavor.
Oh my! The smell of Baguettes baking the the oven brushed with butter and fresh Rosemary is simply irresistible.
The greatest thing about making them is that they are actually very quick and easy.
The secret to making the best Baguettes is creating lots of steam in your oven.
I do two rises with the dough. The time will be much shorter than with regular bread dough.
Before you begin to put together your ingredients, go ahead and take a 9X12 baking dish and fill it half way with water. Turn the oven on to 450 degrees and place your dish on the bottom rack.
This will get the oven nice and hot and get that steam going. You can chose to make to nice size Baguettes by only dividing the dough in half with this recipe or divide the dough into 4 or even 6 pieces for breadsticks.
1 1/2 cups warm water
2 Tbs. active dry yeast
2 tsp. sugar or honey
3 1/4 cup organic unbleached flour
2 tsp. Rosemary Salt
Drizzle of Olive Oil
1 sprig of fresh rosemary
3 Tbs. unsalted butter for brushing
1 Tbs. Rosemary Salt for brushing
In a small bowl mix the warm water with the yeast and sugar.Cover with plastic wrap and a towel in a warm spot. Set the timer for 20 minutes. Your starter will become bubbly and foamy.
In your mixing bowl combine the flour and salt. Gradually add the yeast mixture. Add a drizzle of Olive Oil. Mix with dough hook or knead by hand until dough becomes nice and smooth.
Place in a lightly oiled bowl. Cover with plastic wrap and a towel in a warm place. Set the timer on 30 minutes to rest and rise.
Turn dough out onto a lightly floured surface and divide it in half. Roll out each half into a nice triangle shape and then roll your dough up lengthwise and tuck in your ends.
Place your dough on a lightly oiled baking sheet with the seam and tucks on the bottom. Cover with towels and set your timer for another 30 minutes to rest and rise.
While you are waiting for the dough, go out to the garden and cut a sprig of Rosemary.
Get out a small saucepan and put in the 3 Tbsp. butter, kosher salt and with scissors cut tiny snips of the Rosemary sprig. Turn the burner on low for the butter to melt.
With a very sharp knife make a slash down the length of each baguette. I do not slash the breadsticks.
Brush with the melted butter mixture and place in your hot steamy oven. Set the times for 7 minutes.
Take out the the oven and brush again using up the rest of the butter. Place back in the oven for 8 minutes to finish baking.
Take out of the oven and cool on wire racks.
Have even more fun and whip up some of your favorite herbal butters to serve with your Baguettes.
They also make wonderful gifts to give to family and friends.
This bread makes wonderful toast and sandwiches with a lot of variations. It's really delicious with a little homemade jam or honey on top.
You can add a bit of cinnamon and nice big organic golden raisins to sweeten it up a bit. I just happened to hit the mother load on pecans this season and love them in bread.
You'll enjoy this recipe because it's a pretty basic one that can be altered in many ways by combining different grains, seeds and even home milled legumes.
I also use different organic oils as well, such as Sunflower, Sesame, Olive and Canola. The trick is to not add in all your flour at the beginning so you can adjust for the added in grains and such.
The dough should always be sticky but not to the point of sticking to your fingers where it can't be kneaded well. Makes 2 loaves. Preheat oven to 400 degrees.
1 1/2 cup warm water
1/2 cup dark brown sugar (can substitute with local raw honey or organic raw sugar)
1/3 cup unsalted butter (can substitute with an oil)
5 1/2 to 6 cups unbleached bread flour (can substitute one cup for fresh milled wheat, bran or legumes)
1 cup organic whole oats
1 cup finely crushed pecans
1 tsp. sea salt
4 tsp. active dry yeast
2 nice large eggs from the hen house or cage free
Take the water, brown sugar and butter and put in a small glass bowl for the microwave. Heat about a minute and stir, then heat one more minute. Leave it to stay warm in the microwave while you prepare the other ingredients. (Optional: if you want to add raisins let them heat in the microwave in this bowl. It helps them swell a bit and makes a little raisin juice that's yummy)
You will need the dough hook and mixing bowl for this part.
First put in the one cup of oats. Next add 5 cups of flour (Remember, that you can substitute one of the 5 cups for another milled grain like wheat or legume) add salt and yeast. I use a hand wire whisk and whisk it all together, then place the bowl on the stand with the dough hook. (If your adding cinnamon or any other seeds or spices this is the place to do it.)
Take your small bowl out of the microwave and test it to be sure it's not hotter than luke warm and the butter and sugar is stirred well and melted. Pour the wet mixture in with your dry ingredients. Mix about a minute with the dough hook on speed two and turn it back off.
Add the two eggs and turn it back on the second speed. When the dough becomes well combined and begins to pull away from the hook, check it with your finger to see how sticky it is. I will usually add 1/4 more flour here and then test it again.
If it still feels to sticky I will add one more 1/4 cup. Pour it out of the bowl and knead the dough for a minute or so to make sure everything is worked in well. Lightly oil another big bowl and put the dough in, turning the ball around in the bowl to lightly oil the whole thing. Cover with plastic wrap or a cotton towel and set it in a warm place to rise. Usually about an hour until it is double in bulk.
Next, pour the raised dough onto a lightly floured surface. Pat it out and divide the dough in half. Roll each half into a loaf and place in the slightly oiled loaf pans with the seam side down. Tuck under your ends a bit. I take a small bit of milk and brush the tops and pat on oats or seeds.
Again, cover with plastic wrap or a towel in a warm place to allow to rise double in size. Bake for about 20 to 30 minutes on 400. You will know when the bread is done by tapping it on the bottom of the loaf. If it sounds a bit hallow it is complete. Cool on a wire rack.
This is another variation using Home Milled Brown Lentils and Golden Flax Seed
The Chile Peppers are first to come in this season and we've grown a wide variety.
Just yesterday I harvested a whole lot of the Birdseye (Thai) Chile Peppers. My favorite for drying because they're little and fast to dry.
I have been known to dry my peppers naturally, (air dry) when our weather is not to humid. That rarely happens here in the Gulf Coast area.
You can visit me at Natural Family Today for a great photo to see how I stung together peppers to dry naturally last season. I also included some other tips for canning and preserving naturally.
I am doing oven drying today. You can use a food dehydrator for this method as well.
After spreading the prettiest peppers out on a cookie sheet lined with parchment paper they were ready to go in. I like using the paper because it seems to help absorb any moisture and the peppers dry faster.
The Chilies take approximately 8 to 10 hours to dry. Other peppers can take up to 12 hours because they have a thicker skin than the chilies.
To make this real easy, I turn the oven on the lowest setting at around 170 degrees. I like putting the peppers in right before I go to sleep for the night.
When I wake, the smallest ones are already finished drying. I go ahead and pick them out and place the rest back in the oven.
When the Chilies have completely dried, it's just a matter of crushing them. They are a little crispy, so it is not to big of a challenge. Just be very sure to wear gloves or to not touch your face. They are HOT!
I crushed my Chilies by using a coffee grinder. Don't over grind or you will end up with a lot of powder. Although Chile Powder is great too! A simple mortar and pestle works well, it is just a little more time consuming.
Find a pretty jar that has a good seal to help keep everything dry. I found one I liked that once was filled with orange blossom honey.
My next project will be making up some Sweet Thai Chile Sauce. I'll let you know how it turns out!
Lemon and Strawberries are the essence of summer. This recipe is not only very refreshing, but also very easy to make and with the right ingredients can be quite healthy. Lemon Basil is a fun treat to add to many dishes. It has a smell of fresh lemon drop candy that I so much enjoy while walking through the garden. As with several herbs, Lemon Basil takes part as one of my favorite aroma therapy sessions.
2 1/2 cups unbleached flour
3/4 cup granulated sugar (or try with Stevia or Xylitol)
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Zest and juice of one lemon
1 egg (organic or farm fresh is best)
3/4 cup buttermilk
2/3 cup organic expeller pressed sunflower oil
1 tsp. pure vanilla extract
4 tbsp. homemade strawberry preserves (can substitute with fresh or frozen organic strawberries) or a good quality organic strawberry preserve.
1/4 cup fresh Lemon Basil leaves (chopped) or flowers stripped from stems
1/2 to 1 cup of unsalted raw sunflower seeds (amount depends on desired crunchiness)
Preheat oven to 375 degrees. Rack should be in center of oven. This recipe made 20 muffins. I used baking cups in my muffin pans.
In a large bowl whisk together the egg, buttermilk, oil, lemon zest and juice and vanilla extract. Add the strawberry preserves, Lemon Basil and oil to this mixture.
In another large bowl combine flour, sugar, baking powder, baking soda, salt. Whisk it to mix it well. Add in the sunflower seeds. Gently fold the wet ingredients into the dry mixture and mix only until well combined. Over mixing will cause the batter to become to tough.
Fill each baking cup almost full. Place in oven and bake for about 20 minutes. Check by inserting a toothpick. If it comes out clean they are done.
Place on a wire rack to cool.
If you don't have buttermilk you can make your own by adding one tablespoon of lemon juice or white wine vinegar to 1 cup of milk. Let it sit for about 5 minute and you will have instant buttermilk.