Nothing beats having fresh, organically grown herbs right in your backyard. I'm blessed with having the space for a large garden, and I love to include freshly harvested herbs in my cooking. While making some herb flavored finishing salts to give away as gifts, I found myself with a bit of leftover fresh parsley. I decided to use it to whip up an herb butter with roasted garlic. It's so easy that I'm embarrassed to even call it a recipe!
Click to learn more about the fantastic health benefits of garlic, parsley, and grass fed butter, along with how to make your very own herb butter. It's super simple!
Eatin' Wild Series: Cleavers
Eatin' Wild is my series of articles on edible or medicinal plants that grow wild around us, including edible weeds that you may have been spraying or mowing over. This installment of the series covers a great spring/summer edible weed that is both food AND medicine!
Just this week I found a fantastic wild edible growing on my property for the first time this year. I was so excited that I shot a quick video to share a few details about this highly useful weed known as cleavers.
Cleavers (Galium aparine) have a lot of nicknames, but the ones that I hear most commonly are sticky weed, sticky plant, goosegrass, or velcro weed. One touch of the leaves or stems, and you'll quickly learn why cleavers have picked up these monikers. Tiny hooks on the leaves and stems cling to just about everything, including your skin, your clothes, your pets, and even itself. Once the plant seeds, well, they'll cling to you too. But there are a lot of good reasons not to mow this sticky plant down! Read on to learn more about cleavers, and how you can use them for food and medicine.
I'm Jennifer Capestany, a clinical herbalist and freelance writer with a practice in North Texas. Helping people deal as naturally as possible with rheumatoid arthritis, chronic illness and other chronic conditions is my calling.