There seems hardly time to do anything except forage and garden at the moment. Spring has truely sprung and wild garlic / ramsons (Allium ursinum) is on my menu each day! As ever, I can’t get enough of this herb and have been experimenting with how to stretch the harvest.
Mostly, I have been preserving . . . → Read More: Ramson mackerel spread
Aurel Chaoul taught me how to really make water kefir a couple of years ago. One beautiful Beltane evening in the River of Herbs orchards, he showed a bewitched group of us how to set up a batch. He added chewed over apple cores, squeezed out lemons, bits of ginger, a liberal amount of caster . . . → Read More: Forager’s Kefir
Let’s face it, some herbs are hard to swallow – not because they are chewy or toxic but because they just taste sooooo strong that they make your toes curl and your hair stand on end!
One solution to the issue of strong but necessary herbal taste, is to create an Oxymel. These are . . . → Read More: Sweet Contradiction
I am delighted to offer a series of free-standing half day workshops to develop the magical side of your life.
Each session focuses on different ways to live in deep connection with nature and spirit, whether you are based in the city or countryside. The workshop series (running through autumn 2015 – spring 2016) . . . → Read More: Feeling Witchy?
Freshly plucked Fennel and Lemonbalm leaves
This time of year provides a bounty of nourishing and tasty spring herbs. Here is one way that I like to cook them – a simple, no-fuss risotto.
Today I harvested two large feathery Fennel leaves and three verdant tops of Stinging nettle (from Frankendael herb . . . → Read More: Spring Herbs Risotto
As some of you know, I fell from my bike in November and was out of action for quite some time. In short, I broke my cheek bone in several places, took quite a hit on my bum and was rather shaken up. Illness is one of the greatest teachers so naturally lessons were learned. . . . → Read More: Bones, Bites and Bali
Here at last is a quick recipe for Marlies van Wisselingh’s too simple to be true, teacher’s throat saving, cold and fever beating Ayurveda remedy – passed to her from a very helpful Indian man some years ago, in India. Her husband Bob is a volunteer with the River of Herbs and has . . . → Read More: Marlies’ Winter Wonder Honey
I learned on Saturday, from one of my Willow apprenticeship group, that many Japanese cooks like to peel Sweet Chestnuts when raw and add them to rice whilst it cooks. So today I tried it out and wow – what a sensation this cooking combination can create! I intended to take a huge portion of . . . → Read More: Sweet Chestnut & Parsnip Risotto
The past few weeks have seen a bounty of free street food falling from trees in Amsterdam. I’ve been enjoying Hazelnuts, Hawthorn berries & Sloes (plucked rather than fallen) and Sweet chestnuts – all absolutely delicious when prepared! The nuts and fruit are still there for the taking in many places but if you have . . . → Read More: Autumn Street Treats and Tricks
July saw the first Herbal Ferments Circle at Brouwerij t’Ij. A hearty group of us gathered on a sunny evening to swap stories, taste Meade, exchange Kombucha SCOBYs, herb plants, talk tempeh technique and generally have a good time. . . . → Read More: Herbal Ferments Circle – Meeting 2