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
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
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
This morning was an Oak Apprenticeship meeting and this afternoon, a walking-cooking magazine interview. Mugwort (Artemisia vulgaris) was a welcome participant at both gatherings. This common urban herb offers a plethora of uses and is currently flowering here in Amsterdam.
Mugwort has a strong aromatic taste and is not the easiest herb to eat . . . → Read More: Rose petal and Mugwort Elixir
I had a great time last night, meeting a large bunch of Urban Herbies at Brouwerij t’Ij (the windmill brewery in Oost). We talked about making Mead from herbs, honey and water and also about brewing a strange microbial tea loving symbiosis called Kombucha. We also tasted my Rosehip and Lavender Mead, which I . . . → Read More: Herbal Ferments Circle – Meeting 1
Two new groups: Mead Circle and Kombucha Circle
Elderflower infused honey: A great ingredient for home made Mead.
I love to drink a little Mead (fermented honey based drink) now and then but find that most available options in Amsterdam are quite expensive and are not as exciting as I know they . . . → Read More: Urban Brewing Circles
Amazake is a traditional Japanese fermented rice drink or pudding, which is incredibly easy to make – provided you have access to some Koji (rice grains, inoculated with the fungus Aspergillus oryzae). We in Amsterdam are incredibly fortunate to have Deshima Freshop on Weeteringschaanscircuit, which sells biodynamic quality Koji.
I was teaching some of . . . → Read More: Valerian Amasake Hot Chocolate