Purslane (Portulaca oleracea) is a phenomenal food as medicine enjoyed in cuisines the world over from China to India to the Mediterranean, Levant, North America, Mexico, Australia, and beyond. It’s a common weed on every continent except Antarctica and everywhere humans have encountered this plant, they’ve woven it into their culinary traditions.

Rose season is quite possibly my most highly anticipated “plant season” of the year. Many of us bioregional herbalists mark the year in this way…April is Dandelion and Violet, May is Nettles, and Rose season here begins in June. Whether it’s Beach Rose growing wild on the coast, Wild Rose growing every which way with the brambles in the hedges, or a fragrant antique Rose growing in a hidden garden- I love them all.

Wild Sodas are a fun and easy way to make living, medicinal, naturally probiotic beverages that are made by wild fermentation- we don’t add any yeast- the wild yeast on the flowers and yeasts in the raw honey are what cause the fermentation! They can be made with 100% local ingredients, making them a wonderful example of “localvore medicine” that reflects the true terroir of the land and has a super small carbon footprint. I mostly make them in the warmer months, but they can be made year-round. 

It's blueberry season and the Anise Hyssop (Agastache foeniculum) in the garden is just going off, along with sooooo many other herbs, so I whipped-up a Blueberry & Anise Hyssop oxymel with the seasons' bounty. This recipe is kitchen medicine at its finest.

This is one of my all-time favorite Rose preparations that’s a go-to for me all summer to cool down that fiery Pitta/Fire energy or when I just want a delicious and refreshing beverage that also makes me feel amazing! Oxymels are herbal drinks or sipping vinegars that are made by extracting herbs and/or fruits into a combination of vinegar and honey.

This past week my family and I got away for one last beach get-away to Maine. I love the languid and liminal days of late summer on the coast when the Rose Hips start to ripen and the ocean-side Goldenrod is in bloom- it’s my favorite time to visit.

Summer in New England is fleeting and beautiful and- for me- is not complete without numerous visits to the ocean. Maybe it’s because I’m a life-long New Englander, or because I grew-up going to the ocean every summer, or because I’m a water sign, or because the ocean never fails to put it all into perspective, and feel like a beyond nourishing and calming presence…but for me connecting with that ocean energy for just a few months a year never feels like enough!

The Dandelion Greens are back! Late Summer and Fall are kind of like a "second spring" here in the northeast.....and often all the wonderful plants that thrive in the spring make a comeback in the fall!

It's been a beautiful, busy summer- too busy to blog much in-fact! Its been full of travel, harvesting & medicine-making, time with my daughters and family, swim-dates, and teaching.

We've had a great growing season here at Milk & Honey Herbs- it was our first year providing the community with potent, live medicinal plants! Our plant list is growing every day and we look forward to another exciting year of growth for the nursery in 2014.