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Growing Chia – A “Pet Project” in Wisconsin

By Erin Presley It’s high in protein, fiber, omega-3 fatty acids, and antioxidants. However, the gelatinous texture of the soaked...

Edible Flowers from Culinary Herbs

By Peggy Riccio Deviled eggs with edible herbal flowers During this time of “unintentional pausing” I have been diving even...

Amazing Anise Hyssop

By Susan Belsinger Agastache foeniculum ——————–Agastache foeniculum——————- While commonly called anise hyssop, the odor is more similar to French tarragon,...

Cooking with Monarda

By Susan Belsinger (Blogmaster’s note: With Monarda currently in its full glory here in zone 7, we’re posting this recipe...

HSA Webinar: Growing and Using Herbs of the Southwestern Missions

Author Jacqueline Soule will be presenting this month’s webinar on Wed, March 25 at 1pm – click here to register....

Ramps

By Paris Wolfe When Jeremy Umansky was at culinary school in 2006, a professor took him foraging in the Hudson...

Harbinger of Spring Look-Alikes: Dead Nettle & Henbit

By Susan Belsinger The first spring wildflowers, herbs, and weeds are popping out all over. Two that frequently appear together...

Poppy Seed – Herb of the Month

By Maryann Readal Poppies are a colorful springtime addition to the garden bed. Their striking crepe paper-like flowers tower over...

Sorrel – Herb of the Month

By Maryann Readal Sorrel (Rumex acetosa), a tart, lemony herb, is used today primarily in cooking. However, you may have...

Cannabis Bacon Fat Peanut Butter Cookies (Recipe)

Editor’s Note: Chef Sebastian Carosi is a virtuoso hemp chef that we connected with recently via Instagram. He was kind...