by Spiraea Herbs | Aug 28, 2022 | Canning & Preserving, Fermented Foods, Homesteading, Natural Health
I seriously may never can salsa again! For those who have been following me for a while, you know that fermentation is one of my favourite ways to preserve food. As a clinical herbalist I can tell you that most humans suffer from compromised gut health and that it...
by Spiraea Herbs | Jun 29, 2022 | Basics, Canning & Preserving, Homesteading
Once again we have been blessed with a bumper crop of garlic scapes! Each year I explore new ways to utilize this bonus crop and today I am going to present you with two refrigerator pickled scape recipes that are sure to delight. Like fermenting, fridge pickles...
by Spiraea Herbs | Jun 24, 2022 | Canning & Preserving, Homesteading, Recipes
Tis the season for boat loads of garlic scapes. I absolutely love this amazing little bonus crop you get when you plant hardneck garlic. To be honest, one of the reasons why we plant so much garlic, is to take advantage of all of the scapes. If you are not familiar...
by Spiraea Herbs | May 24, 2021 | Canning & Preserving, DIY Herbal, Herbalism, Homesteading
Tis the season for the amazing abundance of rhubarb. I am a big believer in planting at least some perennial crops for the very reason that they provide you with food year round. If you haven’t seen my YouTube video on this subject, it is worth the watch....
by Spiraea Herbs | Jun 24, 2020 | Canning & Preserving, Fermented Foods, Homesteading, Natural Health
I absolutely LOVE growing hardneck garlic. It goes into the ground in the fall when most of your homesteading preservation is done for the year and then it pretty much takes care of itself until harvesting. Plus you get the added bonus crop of garlic scapes! Garlic...
by Spiraea Herbs | Sep 15, 2019 | Canning & Preserving, Homesteading
You definitely know that fall has arrived when you start to see trees full of apples. This year the road side apples are plentiful and my friend Corrie and I took full advantage of it! In less than half an hour we left with our bushel baskets almost completely full....
