Re-Grow Roots

Learning to live harmoniously in Missouri.


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A Local Cooperative Cafe and Store

The Farm Fork and Fiddle is a project started by the members of Ozark County Homegrown Food Project in Gainesville, Missouri about four months ago. We are renting a historical house that we are utilizing to operate a donation-based cafe where we serve meals sourcing many local ingredients. The store also offers fresh baked breads and pastries, local hormone-free chicken, produce, herbal medicinals, art, and many other handmade goods from our local community. Our mission is to make local, wholesome food more accessible, to foster  community and support the local economy of the greater Ozarks County Area through the sale and trade of local products and services, and to promote local skills, knowledge and culture.

We are a volunteer-run cooperative business, completely run with volunteer hours. We work together to make this happen, cooperatively making decisions through open dialog. It is a lot of work, but we have several people involved who have great big hearts, experience in community building, and a drive to get this going. We are motivated and optimistic that Farm Fork and Fiddle will succeed and wonderfull things will happen!

We have three months to make a name for ourselves in the community and get this co-op off the ground, to bring in some profit so we can to turn this concept of local resilience into a reality.

If you are in the area, please come in for lunch and shop in our store to support us! If you are not in the area, please consider donating to our cause. We have a GoFundMe campaign here  –  https://www.gofundme.com/farmforkfiddle

You can check out our website and learn more about us here – http://www.farmforkfiddle.com

Also like our Facebook page – https://www.facebook.com/farmforkandfiddle/

And join our Discussion Board – https://www.facebook.com/groups/656956544401236/


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Farm Fork and Fiddle July Newsletter

Farm, Fork & Fiddle
Ozark County Homegrown Food Project

Newsletter 7.16.16
This is our first newsletter, if you don’t wish to receive it in the future, just let me know and I’ll be sure your email address is removed from the list. No worries at all!

farmforkfiddle.com
http://tinyurl.com/FFFCalendar
http://tinyurl.com/FFFdiscussion

Subscribe, unsubscribe or send your questions, suggestions or comments to,
Jewel at FFFNewsletter@outlook.com

~ Meeting & Event Dates ~

Café & Shop Hours
Café is open for lunch Mon, Wed & Fri from 10:am to 2:00pm
Shop is open during Cafe hours plus Wed & Fri 4:30 to 7:00pm

FFF General Meeting
July 21st at the Yellow house.
Potluck at 5:00pm, meeting at 5:30
Everyone is welcome and encouraged to attend.

Farm to Table Community Potluck
Hosted by Amelia LaMair
July 29th   5:00 to 8:00 pm at the Farm, Fork & Fiddle
Bring a dish to share featuring something grown or raised in the Ozarks.
Prettiest and ugliest vegetable competition- bring your entries and cast your vote.
Musical entertainment by Buzzards Hollar, bring your instruments for jamming before or after Yard games for all ages Free event, donations welcome Shop will be open

Ozark County Home Funeral Group
Meets every other Wednesday or as listed
Nest Meeting is July 20th
Upstairs at the Farm, Fork & Fiddle
Eat at the Café at 12:30 – Meeting at 1:00

~ Special Notices ~

The Seed Swap has been put off until the fall because so much has been going on but I’ve been working on Garden Starter packs and lining up some speakers.

~ News ~

We have a new treasurer, Mindy Pippin. And a new Member Coordinator, Renee Schmucker. Thank you both so much!!

We were without AC for quite some time but, thanks to Pearl and the Hammonds, we now have two window AC units and are cool and comfortable.

Even without air we were open on a few days, thank you to everyone who worked in the heat and humidity!!

~ Monthly Specials ~

*

~ Currently at the Farm, Fork & Fiddle ~

Homegrown & Handcrafted in the Ozarks!
Make your shopping list and stop by to fill your home with whole, fresh foods, natural herbal medicinals, one of a kind artwork and handcrafted goods!

Baked goods, fresh produce, fresh eggs, nut butters, aprons, artwork tinctures, oils, salves, knitted goods, soaps, cards, artwork, jewelry and so much more.

Produce List
tomatoes, banana peppers, jalapenos, beets, onions, green beans, cucumbers, zucchini, potatoes, and more!

~ Meet A Member ~

For our first addition it’s Meet the Crew. These are just a fraction of the dedicated souls who work hard and long to keep the Farm, Fork & Fiddle going.
Jessi Dreckman – President
Dennise Lawson – Secretary
Carole Long – Kitchen Coordinator & Board Member
Amelia LaMair – Grant Writer & Board Member
Pearl Schneider – Vice President, Board Member & Garden Committee
Dez Fleck – Volunteer Coordinator
Jule Kruger – Vendor Coordinator
Candace Butler – Vendor Coordinator
Susie Fijinaga – Events Coordinator
Crystal Marshall – Perishable Goods Coordinator
Renee Schmucker – Member Coordinator
Jewel Krasinski – Newsletter & Board Member

~ Product Highlight ~

Handmade Greeting Cards
by Tracey Meal of Cardsavvy – Vendor #41

“My trade is Interior Design, I love working with color shape and texture in any medium. started making cards about 12 years ago, I have been scrapbooking since 1998 and it was kind of a natural progression into papercrafting. I use hand stamps, inks, different archival quality papers, digitally created and printed images and hand lettering occasionally, to create my cards. I cut each card by hand, I prefer not to buy pre-made blank cards.  I love the creative process and selecting the materials for each card is my favorite part of that process. I prefer to leave the inside of my cards blank so that people can write their own sentiments inside, thereby making them that much more special. Each design is unique and I try to not use the same design over again, once those papers are used up I do not buy them again. If you see a few cards that look alike they are limited editions and will not be created again. Sometimes I can get 5 or 6 cards out of a single sheet, and part of the creative process is determining if the paper is better suited for condolence, get well, birthday or all purpose use. I hope people enjoy receiving them as much as I enjoy creating them.
Thanks!
Tracy”

~ FFF Needs ~

Upstairs office …
Small desk
Desk chair
Locking file cabinets or lockbox

Shop is looking for the following…
Local honey
Baked goods
Produce
Any local homegrown or handmade goods
If you’re interested in vending, contact one of our Vendor coordinators,
Candace at 417-294-0755 or calinkenauger@yahoo.com or ochfpretailsales@gmail.com
Jule at 417-679-0446

We’re always in need of volunteers! If you’re interested in volunteering, Please contact Dez, our Volunteer coordinator at 417-250-9252 or greenearthalive@gmail.com

Areas needed
*Assistant Volunteer coordinator (to help Dez)
* People willing and able to be trained on the register (may include a background check)
*Marketing / Advertising – Getting the word out about when we are open and events that we have going on. This could be a group working together. Some places to advertise include facebook, website, blog, bulletin boards, newspaper, signs on the street, etc.

Classes
If you would like to teach a class or hold an event that coincides with our mission (wholesome local living), we would love to have you!
Susie Fujinaga is our Events Coordinator and will be able to help you set it up.
417-989-1035  or susiefuji3@gmail.com

~ Recipe ~
Submit your from-scratch recipes, along with your name to FFFnewsletter@outlook.com
I’ll include one recipe per issue  J
In Season Fruit Crumble  – (by Julia Catfeather)

You can use most any kind of fruit or berries or combinations. Apple Raisin in the fall, Mixed Berries in the summer etc.. As always, use what you have  🙂

Fruit
6 cups any fruit or berry or combination, fresh, thawed or rehydrated
1/2 cup honey
2 T brown sugar
3 T flour

Topping
1/2 cup flour
1/2 cup oats
1/2 teaspoon cinnamon
1/3 cup honey
1/2 cup softened butter

Prepare fruit as needed (core, chop, thaw, rehydrate etc) then add to a large bowl. Drizzle the honey over the fruit and mix to coat. Add the brown sugar and then sift the flour in. Mix again but not overly to crush much fruit.

Pour fruit mixture into a baking pan, dutch oven or deep dish pie pan. Glass, ceramic or pottery is best, especially for very acidic fruit.

Topping
Combine first 3 ingredients and mix well. Add softened butter and honey and mix well again.  Top fruit with spoonfuls.

Bake at 350 F for around 40 minutes. Until topping is browned and fruit is bubbling. Allow to cool for 15 to 20 minutes before serving.

~ Meeting Minutes ~
May 26, 2016
Opening
The regular meeting of the Ozark County Homegrown Food Project was called to order at 5:4 0PM on May 26th in Farm Fork and Fiddle by Amelia LaMair
Approval of Minutes
The minutes were approved after one change.
Subsequently Pearl Schneider accepted the role of Vice President of the Board
Financial report
Finance report was given and accepted unanimously
Open Issues
Mindy Pippin has taken the Treasurer position.
Dennise will remain as secretary.
By Laws distributed. Another meeting is suggested to accept or make changes. But, the current By Laws were accepted at this time until a later meeting is scheduled in the Fall.
New Business:
Keep the upstairs closed if not in use. All agreed
Coordinators job description discussed. The coordinators have been empowered to make decision on their own. If they have concerns or questions, it can be pushed upward to the Board for assistance.
Jon Kruger has offered to mow the lawns
Jeffrey Goss has offered to get soil for the garden boxes.
Chrystal has offered to take the Produce Coordinator position. Vote of majority approved her position. The produce coordinator has the right to remove plants, vegetable of less quality.
Event coordinator has the right to approve all events. Events should support the mission. If the coordinator has questions/concerns it can be pushed upward to the Board.
Discussion was tabled on renting out the facility to others
Reminder to log volunteer hours.
During the Workshop it was discussed that communication continues to be a problem. Please work on approaching this in a positive way. Ways to communicate include using Face Book discussion, check bulletin board, read and use email. Dez has offered to call and email persons if they want to be more involved.
Bullet points of issues can be posted on Bulleting Board. Jessi has difficulty keeping up with pushing out all the info. Dez will help by sending out info once a month as well.
Carole suggested that coordinators should send to email for each area once a week. Jon recommended a monthly coordinator report. Jeffrey recommended a comment box.
Close Memorial Day.
Please don’t park in handicapped parking area
Candace will make signs
Also do not park in front of the building if you are volunteering for the day.
Farmer’s Market is scheduled for June 4.
Credit Card Machine. Wireless now. Discussion took place on internet and phone services. Land line for machine rather than wireless. Bundled services discussion took place as well.
Trash service: Discussion took place on different costs and benefits of trash services. Tables until can talk to Dennise
Air Conditioner is not working. Rachel Klessig has offered to work on getting someone to fix it.
Received donation of $1000 from St. Louis Realities. Living the Dream Properties. Dez will ask Tracie Meal to send Thank you.
It was agreed upon to make a $50 donation to the Historium for use of the building for our workshop
Donna Yeggy quilt raffle details discussed. Miriam will be in charge of the raffle. Will have the raffle closer to Hootin and Hollerin.
Kitchen: policy for scheduling is needed. Clipboard is kept in the kitchen. Cooks need to stay in contact.
Local foods: We are doing well with using local foods. Need to publicize it more. Weekly list to cooks of what we have.
Garden: Jeffrey will get a pick up load from MLH soon. $40
Trellises: T posts need to be pulled. Raise the trellises. Will send message out when we can have a garden workday.
Composter: Miriam and Phil have a composter.
Vendors; Rearranging items and food in the retail room.
Membership: Monthly deals?
Events and workshops: Jewel is working on a seed swap.
Eric and Carlos are interested in giving music lessons. Wait until after baseall season.
Candace is interested in teaching rock painting.
Set up a meeting about the house contract. Contract ends June 30. June 9th was the day set for the meeting.
Membership: Lottie wants to exchange items and labor for membership. Jule will call her.
T shirts: Order forms should be returned with the payment by June 15th in sealed envelope.
Jessie will bring catalogue
Agenda for Next Meeting
Agenda will be distributed at the next meeting
Adjournment
The next general meeting will be at 5:30 on June 16, 2016, in Farm Fork and Fiddle.
Minutes submitted by: Dennise Lawson Secretary


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Cob Oven Workshop at OM

Spring is here again!! Flowers blooming in the fields, cherries growing plump on the trees, strawberries ripening, bees buzzing, greens growing everywhere… and we have been busy busy planning, growing, and BUILDING! Our most recent build is our beautiful, brand new, earthen cob oven.  Lots of local folks came out to help us with the project, friends from East Wind Community, folks from the Ava Growers Market, and some good friends from down the road. Most of the materials were sourced from the land we call home. We dug the clay from a hole next to the Outdoor Kitchen, shoveled creek sand into buckets and hauled it up here, and the platform the cob oven sits upon is built from beautiful large rocks from the creek bed. We used firebrick that we salvaged from here and there, tiles for a lovely countertop also laying around on the property… this land is just full to the brim with useful supplies!

timberframe

The structure on the left was built over the Winter and finished this Spring using roundwood Cedar timbers from our beautiful forest. It is primarily timber framed and we attached it to the timber frame building on the right side which was built several years ago by a former Communard. That beautiful structure on the left side there surrounded by river rocks is our cob oven platform. There are pallets on top of old metal barrels that act as the real structure, all sourced from our scrap piles, and the rocks serve as beauty and form. We filled the pallets with a simple clay and sand cob mixture to insulate the cob oven.

We began the build by first setting up fire bricks where we wanted the cob oven. Then we made a form by putting some salvaged cinder block and a bucket full of bricks to take up space within our sand form. The sand form was made from sifted creek sand and water, basically like building a sand castle, but a sand igloo! This is just to make the shape of the cob oven. You build the middle to be the size that you want the interior of the oven. When the oven is dry, we will dig out the sand castle and remove the blocks and bucket. Once the form was complete, we covered it in wet phone book paper. This is to insure that the sand igloo doesn’t mix with the cob and making it easier to dig out.Without this you could easily dig out extra or have sand falling onto your first pizzas.

Cob cob COB!!! The mixture we ended up using was one bucket of clay to two buckets of sand, give or take some handfuls. With every batch we mixed, we did a drop test to check the consistency. After stomping and mixing the clay and sand and water thoroughly, we took a handful of it and kneaded it about 50 times, then dropped it from chest height onto the tarp we mixed it on. If it crumbles and breaks apart, there is too much sand. We always veered on the side of too much sand and gradually added more clay until we could drop it without crumbling. Too much clay in the mixture will cause more cracking as the oven dries. The ration of sand to clay in cob will vary a lot from place to place depending on the amount of silt and soil in your clay.

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First layer of cob is complete, about 4 inches thick… now for the second layer!!

After a firey Beltane and cob celebration, we went to bed, woke up the next day, and went wild with more mud for layer two of the oven! We didn’t get as many photos of the beginning stages of this layer but it went on the same way, from the bottom up. This layer is made from the same clay and sand mixture with added straw this time for extra insulative properties. This layer was intended to be about 3 inches thick but is between and 4 and  6 inches in many places. We decided when the oven is dry we are going to chisel out the door a bit and make it wider so we can fit up to 14 inch pizzas in there!  During this awesome workshop, we splurged on loads of yummy pizzas from our small cob oven that we completed a couple years ago. Wish I would have snapped some shots of our scrumptious yummies! I promise they were beautiful. So now we are letting the cob oven dry out for a while. We may add some sculpting to the oven to make her super awesome and one of a kind and we will add a plaster and mosaic once she’s dry.

cob-oven

This is our mini cob oven, built long before the Outdoor Kitchen extension. We still use it once a week for pizza nights!

Hope you found this inspirational and educational! Let me know if you have any questions and get out there to play in the mud…


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Joel Salatin responds to New York Times’ ‘Myth of Sustainable Meat’

Meat can be sustainable when raised with respect for the creatures. If you don’t agree, I highly recommend reading some of Joel Salatin’s books.

Grist

The following post originally appeared on the Polyface Farms Facebook page.

The recent editorial by James McWilliams, titled “The Myth of Sustainable Meat,” contains enough factual errors and skewed assumptions to fill a book, and normally I would dismiss this out of hand as too much nonsense to merit a response. But since it specifically mentioned Polyface, a rebuttal is appropriate. For a more comprehensive rebuttal, read the book Folks, This Ain’t Normal.

Let’s go point by point. First, that grass-grazing cows emit more methane than grain-fed ones. This is factually false. Actually, the amount of methane emitted by fermentation is the same whether it occurs in the cow or outside. Whether the feed is eaten by an herbivore or left to rot on its own, the methane generated is identical. Wetlands emit some 95 percent of all methane in the world; herbivores are insignificant…

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Cost of Eating Local, Organic Food

My husband and I eat mostly local and / or organic food and I constantly get told by people that it’s too expensive for them and there’s no way they could afford to feed their family. So I decided to keep track of all of our food expenses for August and share here so you can get a realistic idea of how much it costs. Keep in mind, proper nutrition that energizes the body and provides abundant nourishment is an investment in the future of your health as well as the present. The two of us don’t pay for health insurance because we have no need for it, we take no medications, and we don’t have any other health bills. We are two incredibly healthy people because we eat very healthy food and we lead healthy lifestyles. When we do feel sick, we have homemade remedies that we use which are very inexpensive. It pays to know some basic things about herbs and other remedies, saves a lot of money not having to see doctors. Also, keep in mind that I am pregnant so I’m eating A LOT!

Our August Food Bill

Meat – $131.14

Most of this food was purchased from a local farmers market. I make an effort to eat only local, grass fed, free range, organic meat. Meat is very dense so it can harbor a lot of toxins from the environment it is raised in and the food the animal eats. I believe that eating healthy, happy animals is a wonderful part of a well-balanced diet. For those of you who are vegan or vegetarian, this money could go towards other proteins like beans and raw nuts.

Produce – $86.29

A lot of our produce came from the Farmers Market and our local produce stand (The Tomato House). We also harvested many cucumbers, a few tomatoes, and some peppers from our apartment garden. We were also gifted some produce from gardening friends. For those of you with a house or land, I highly encourage starting at least a small garden. Growing your own food can save you a lot of money on your monthly produce bill. You can honestly grow ALL of your produce AND raise your own meat on your property if you have the time, and that could make your food bill next to nothing.

Grains, Breads, Etc. – $25.04

We have invested in buying bulk grains like quinoa, buckwheat, and oats in the past so we didn’t have to buy much of it this month. It is definitely worth it to buy certain things in bulk! There is a great bulk food buying co-op that delivers nationwide called Azure Standard. http://www.azurestandard.com

Dairy – $81.18

Most of our dairy expense went towards local, raw goat’s milk ($64). We go through 2 gallons every week since we make yogurt,, kefir, and drink a lot of wonderful raw milk. This also covers our cheese and organic butter expenses.

Bulk Food Order – $40

This month we bought 1 pound of sea salt, 2.5 pounds of raw cashews, and 5 pounds of organic quinoa pasta.

Eating Out – $30

Cooking 95% of our meals at home saves A LOT of money on food costs. We don’t do it to save money though. We cook at home so that we can have a deep understanding of the ingredients going into our food.

Snacks – $43.19

These are all those times I was out and didn’t bring enough food with me so I stopped and got a raw food bar, smoothie, or coconut water. Pregnant mama has got to eat!

Grand Total – $475.54

So there you have it. That comes out to about $238 per person. I also feel it necessary to mention that there were multiple occasions that we were also feeding my parents and we went to three potlucks this month so we made large meals to share. Had we only been feeding ourselves, and if I wasn’t pregnant, our bill would definitely be a lot less. For those of you who think this is just way out of their budget and totally obscene, I urge you to keep track of your monthly expenses on food and get back to me. Do you eat out at restaurants? Do you pay money for medications, doctors, or hospital bills? Don’t forget to include those expenses. Nutrition and health go hand in hand.

This idea of lack and “not being able to afford it” will only keep you stuck in that hole. Instead of thinking of how to get something, just set your mind on what you want and make it happen. You can have anything that you set your mind to! Eating local, organic food is extremely important to me and my husband so we make it a priority in our life. In the past we have traded work with local farmers in exchange for meat, produce, and dairy. I have also gone to farmers markets near closing time and asked for discounted prices on leftover produce. There are so many ways to save money on good healthy food.. but I think I’ll leave that for another post.

I hope this inspires and motivates you to start eating more locally and organically! It’s not that expensive and it’s totally worth every penny!

Linked up at : Small Footprint Friday


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March Against Monsanto – Springfield, MO

It was really awesome to be a part of the March Against Monsanto yesterday in Springfield, MO. I was surprised and delighted to see at least 250 – 300 people show up there to march in protest of GENETICALLY MODIFIED “foods”. Getting together with folks in support of a brighter future and to make a statement is a powerful and inspiring thing. Hopefully it rings a bell in the minds of other people who didn’t have a clue before.

Of course the ONLY true way to stop the spread of Monsanto and other GMO companies, is to STOP SUPPORTING THEM with your money! Almost everything available at most grocery stores contain GMO ingredients that are hidden behind names like high fructose corn syrup, natural flavors, citric acid, aspartame, soy lecithin, rennet in hard cheeses, etc etc… the list is LOOOONG. So how do you avoid that? KNOW YOUR FARMER!! If you know who is growing the food that you eat, you have the ability to find out what they are feeding their animals and how they raise their plants. Stop eating prepared foods and start preparing your own foods from WHOLE ingredients.

GROW YOUR OWN FOOD.
SHOP LOCAL
KNOW YOUR FARMER

This is the only way to truly defeat Monsanto and the other GMO Giants.

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Christie Aphrodite is the voice and beautiful face behind Soul Journeys Radio. She is a fabulous friend of mine and a total activist on the local food and natural whole body healing front. In the video below she talks about the importance of standing up against Monsanto and GMO foods with your lifestyle every single day, instead of just ranting and raging that companies should label food. Yeah, it would be nice for these killer corporations to do something compassionate for the good of the people, but let’s be real here… that probably isn’t going to happen anytime soon! So stop waiting and start making educated choices about your food!!

www.souljourneysradio.com

www.mytrueessence.net

 

This post was shared at Inspire Me Monday


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Wild Native Herbs of Missouri

True healing can only be found in nature. Mother Earth provides EVERYTHING that we could ever need, it’s all there. When we take the time to tune out of the distractions of our fast-paced lives and look inside of ourselves, we learn what our bodies and minds truly need. And the earth is always willing to help us. When I feel down or confused, I go outside and sit underneath a big Oak tree and quiet my mind. The tree tells me what to do, to be still, to grow, to breathe, and to live. The tree tells me that everything is here. Underground. In the air. The tree tells me to find guidance in the plants sometimes.

There are so many amazing, healing plants that grace us in Missouri! Some folks find them annoying and consider them “weeds”, but to me there are no weeds. There is a purpose for every plant, even if we don’t know what it is… So let’s get to know some of these amazing herbs that we can probably find in our own backyard!

Dandelion

This is one we have probably all met before. She shines a beautiful yellow light when she is in bloom, and then turns to a white puff that flies to the sky and spreads more dandelions here and there and everywhere.

  • roots and leaves are potent healers
  • a mild diuretic that contains potassium
  • stimulates and aids our liver to eliminate toxins in our blood
  • known to cure hepatitis
  • leaves are wonderful in salads and full of nutrients
  • flowers may be used to make dandelion wine

Mullein

These plants are super fuzzy and known to some as “cowboy toilet paper” because they’re soft on your hind side! 🙂 I love using them in cough remedies and bronchial teas.

  • leaves and flowers are used
  • effective treatment for asthma
  • oil is used as a remedy for ear infections
  • great for colds and bronchial spasms

Wild Carrot / Queen Anne’s Lace

These beautiful frilly plants smell just like carrots! That’s how you can be sure it’s a wild carrot. 🙂

  • leaves, seeds, and flowers are used
  • great for urinary system
  • juice is good for kidney complaints
  • regulates fertility – can be used as contraceptive after intercourse

Milk Thistle

These are spiky ones so wear gloves when harvesting. They are extremely powerful to the liver, kidneys, and blood. My mom has used it to effectively treat her liver cirrhosis.

  • seeds are used
  • regenerates liver cells
  • stimulates bile flow
  • antidepressant
  • can be used for spleen problems, jaundice, and gallstones

Passionflower

I love seeing these grow down the hill where I live. They are so beautiful when they are in flower, and you can eat the amazing fruits!

  • leaves and flowers are used medicinally
  • nervine  – used in neurological problems like Parkinson’s, epilepsy, anxiety, hypertension, etc.
  • said to be aphrodisiac in large quantities
  • improves circulation and nutrition to nerves

Nettle

Another prickly one, use gloves to harvest! Do not eat this plant uncooked… it will prick you from the inside out, not good.

  • whole plant is used
  • used to stop bleeding
  • treatment for gout
  • helps increase aromatic oil content of other herbs
  • promotes milk production in humans and animals

Red Clover

We have some red clover growing HUGE in our garden. It is so beautiful when it begins to flower, and the roots are great for the soil because they produce nitrogen!

  • flowers, leaves, and blossoms used
  • natural blood thinner
  • excellent blood purifier
  • cleanses and soothes bronchial nerves
  • used in the treatment in of cancer

Plantain

This herb grows all over the US and has been used historically to remedy snake bites by Native Americans.

  • leaves and seeds are used
  • diuretic
  • tea is excellent for diarrhea, hemorrhoids, and ulcers
  • urinary tract infections
  • used for skin wounds, poison ivy, bug bites