When spring finally comes here in the northeast it can sometimes feel like a race against time. After waiting months for the return of the green, the plants seemingly pop-up all at once, with wonderful exuberance, and at a pace that few of us can keep up with. Harvesting spring greens- if you let it- could easily be a full-time job!

At this point most folks are familiar with this amazing beverage and for good reason! Golden Milk is a delicious, turmeric-based drink that’s a traditional home remedy in India, where it’s known as Haldi Ka Doodh, commonly drank for colds, flus, coughs, and congestion. It’s also often enjoyed simply as a nourishing and calming before-bed tea.

Ghee comes to us by way of Indian cooking and Ayurvedic medicine where it has been revered as a medicinal food for millennia. It’s a total staple in our home and one my all-time favorite concentrated sources of good quality fats. I’ve really been loving it so much lately and decided it was time to write a post about it and spread the ghee love!

Winter is a time for nourishment and replenishment and the holidays, fun though the revelry can be, can also sometimes leave us feeling tired and depleted during a season when rest should be paramount. Enter adaptogens!

I love making tallow balm because it’s such potent kitchen medicine and the process of making it is quite nourishing unto itself. I always choose to render my suet into tallow on a day that’s I’m already bouncing around the kitchen engaged in other food as medicine projects. Read on to learn about the amazing medicine of tallow and how to make your own nutritious, non-toxic skin balm.

Lately, this soup has been saving my life! So much so that I just had to share the recipe. During seasonal transitions, especially our current one from late summer to fall (and the on-coming fall to winter), our immune systems need some extra support. And it seems like just about everyone I know is either navigating through or has already dealt with their first cold of the season, myself included!

Have you met Autumn Olive (Eleagnus umbellata) yet? I absolutely love this plant. It’s abundant, easy to harvest, is insanely good for you, and is wild plant we can harvest without concern of over harvest since it’s listed as “invasive” in many states (I prefer to call it “opportunistic”). Also called Autumn Berry and Japanese Silver Berry, this northeast superfood was introduced to the US in the 1830's.

Wild Sodas are a fun and easy way to make living, medicinal, naturally probiotic beverages. They can be made with 100% local ingredients, making them a wonderful example of “localvore medicine” that reflects the true terroir of the land while having a super small carbon footprint. I mostly make them in the warmer months, but they can be made year-round.

Herbalism is trending and it’s easy to understand why. Plants are beautiful. They are powerful healers. Interacting with them feeds us-body/mind/spirit. So it’s no wonder that more and more folks are turning towards herbal medicine and learning the art and science of herbalism. For any budding herbalist the most exciting thing is wildcrafting herbs.

I love making herbal honeys. They're easy, safe, effective, insanely delicious, and are the kind of medicine that can be made with a tiny carbon footprint since local raw honey is quite abundant here in our region! One of my favorite herbal honeys to make is with Wild Rose (Rosa multiflora).

The Nettles are in their prime right now and I've been eating them as often as I can, harvesting to dry for winter nourishing infusions, and experimenting with recipes my kids will like. This recipe was a win so I thought I'd share it. Enjoy!

Kichari is a classic Indian stew of white rice, mung beans, ghee, and loads and loads of spices. It's food as medicine at it's finest. It supports all the eliminatory pathways in the body (often done as a cleanse in Ayurveda), boosts metabolic fire, and provides a re-set to your digestive system, especially if it's feeling sluggish and overwhelmed.

The spring is an exciting, transformative, and expansive time. The plants and the earth are waking-up. And, since our bodies are a little microcosm of this larger macrocosm, a little spring awakening is happening within us too! Can you feel it?

White Pine (Pinus strobus) is one of my first and dearest plant allies, and extremely abundant here in the Northeast. My hope is that the monograph on it below will encourage you all to get to know this fantastic bioregional herb and incorporate it into your herbal repertoire!

Ok, so I know this post is a little whimsical….but I must admit that I am a huge fan of pumpkin spice, but having a sugar-y caffeinated drink is not always my cup of tea so to speak, so I invented my own!

Purslane (Portulaca oleracea) is a super common weed that pops-up in almost any garden this time of year- don't weed it! Instead, harvest it for the amazing food and medicine that it is. This unassuming weed has been identified as the richest known plant source of alpha-linoleic acid, an omega-3 fatty acid!

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!

Yesterday was filled with swim dates and harvesting Wild Rose.....it basically doesn't get any better than that! As my friend and I sat by the swimming hole, the smell of Wild Rose (Rosa multiflora), which is currently in full bloom throughout the Valley, kept wafting through the air.....it was truly intoxicating.

Spring is all about the greens. It's absolutely true that many nutrient-dense wild greens are available all throughout the growing season, but for me the spring is when they especially shine. After I've spent the winter relying heavily on our winter farm share that's rich in tubers and roots, I can't wait to get outside and connect with the spring earth and fill my harvest basket with some liver-loving, chlorophyll-rich greens!

I was inspired to share this recipe after sharing it with a client this morning. This is my favorite way to take Ashwagandha and great for folks who are weary of taking tinctures, tablets and capsules. Ashwagandha (Withania somnifera) is a such a wonderful herb.