Backyard Kitchen Herbalists

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Comment by Sharon Foster on November 8, 2009 at 12:42am

Hi - I'm new to this group. I love have a kitchen herb garden for cooking and tea. I live in Berkeley and have only been gardening for a couple of years. I'm still learning which herbs are anuals. Is it possible to have more than one crop of dill each year?

Also, I need chive advice - I had a non-spreading type that was fine, it got wiped out by aphids, then barely came back before disappearing. Can I grow chives in winter? In a pot indoors?

Comment by Mare Cromwell on October 4, 2009 at 7:55am

for any interested in Sacred Gardening and using herbs in the fall to keep the sacred energy moving through your kitchen and house with the resonance of the herbs, I posted some recipes and 'concoctions' at my blog: http://marecromwell.wordpress.com/2009/10/04/some-uses-for-sacred-herbs-sg-journal/

These creative ideas have come from some good people on Facebook and I wanted to share them..
here's to a wonderful harvest time for all, (esp those in the northern hemisphere.. ;~)

Comment by Maria Schultz on July 1, 2009 at 11:11am

Hi Sharon and Pamela, can I bud in?
I was reading your coments about Kefir and Kombucha (never heard of it before) and was interested in learn how to do it too.
I also never heard about kefir with water!! I buy regular milk kefir for $4,98 at the health food store and feel like I have been robbed. But it tastes good so I indulge once in a while. Making it at home would be sooo much more economical. Please share your knowledge with me.

Comment by Pamela Poor on June 23, 2009 at 3:47pm

Well, now THATs a good question. I thought milk was the only way to make it. I thought of it as an alternative to buttermilk. How off base am I? (I've got my email open and am about to send on to the gal who offered to teach me about this.)
About 'toe'. I think he meaning it was bad. Maybe, as they've made it each batch has tasted different and he's trying to get used to it. I'll ask him.

Comment by Sharon Kane on June 23, 2009 at 9:32am

Pamela, no problem about the "toe", just wasn't sure what he meant, is toe good or bad? anyway, which kefir will you be trying, milk or water?

Comment by Pamela Poor on June 23, 2009 at 9:00am

Sharon, if it's not much trouble I'd love to know your system for the kefir. Like I said, someone in the food co-op said she would get me started, so now I can give her a call and make plans to meet up again. (ours is a great group)
About the 'toe' remark...my son had a very very dry wit. If he didn't enjoy the kombucha he wouldn't be drinking it. He and his girlfriend are so involved in healthy eating and are always reminding his dad and me of things we should be doing (hence, our new 'raw food'ing). For him to say that means that it's a taste he's never experienced before.
Again, I'm sorry if that was taken differrently than he or I meant it. I sure didn't intend to upset anyone on this site by repeating his silliness.

Comment by Sharon Kane on June 23, 2009 at 7:16am

Hi Pamela,
I hope you try the kombucha and BTW, kefir is a wonderful culture, too! It takes a little time to make a batch but after that there's nothing to remember until it's time to replenish. You might actually write down in your calendar when to replenish the kombucha, about 12 days later, then you don't have to think about it. I have a system of replenishing that is easy and doesn't take much time or thought. Let me know if you want me to post it. As far as kombucha tasting like toe???

Comment by Pamela Poor on June 23, 2009 at 1:05am

I didn't mean to be so dismissive in my post, Maggie. It just made me laugh when my son made his dry witted comment.
I fully intend on trying it, because I know it's healthy and that's what the husband and I are working on, getting a healthier diet and outliving our kids.
I'll be calling the friend who offered the culture and give it my full attention. Thanks for the encouragement.

Comment by Maggie on June 23, 2009 at 12:28am

Pamela,
I've been making kombucha and giving away cultures for quite some time now. Don't worry! It needs very little care, it's one of the easiest things to make, honestly.
You should give it a try.

Comment by Pamela Poor on June 22, 2009 at 11:26pm

Sharon, My younger son has made me curious about Kombucha, as have several members of a food co-op I'm in. I had to laugh though, the other day with my son posted on his Facebook page these words:
"Today my kombucha tastes like toe." He cracks me up.
Members of the co-op have offered me starter for Kefir, AND Kombucha. I have yet to take them up on the offer because my memory is SO bad, I'm afraid I'd forget to take care of it and waste their gift.

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