Our garden is planted, the compost pile is organized, and summer vacations are in mind. I start thinking about my two favorite things to do on vacation and when visiting family. One is to visit other gardens and the other is to check out the health-food stores in that area.
Years back, on a trip to Malaysia, I noticed that all the health-food stores had this system set up to make a fermented enzyme from garden and kitchen compost. The final product was available for sale with instructions on how to make your own, which I’m including here. Imagine! An all-purpose household cleaner and disinfectant, an air purifier, an insecticide and pesticide, organic fertilizer, and environmental ozone booster, even for clearing drainpipes—all from my kitchen and garden scraps?
As I eagerly await the springing forth of the very first seedlings of the year, my perennial herb garden is already showing promise. The deer and rabbits have taught me that it’s first come, first serve! We all know that fresh is best, yet living in the mountains of Montana, we have to be creative with our wintering over garden produce, using fresh-dried, frozen and canned as a last resort.
Ninety percent of everything I can’t eat fresh, I dry, due to its easy storage and the many ways it can be preserved, processed and consumed, also known as the delivery system, and how it will be efficiently utilized by the body. Today we think that everyday herbs are something to just spice up a dish or make it tasty. Our ancestors, however, knew that herbs are chock-full of nutrients and were used as everyday foods, and also as medicinals…
As our gardens rest in frozen ground under a blanket of snow, our bodies also need this time of winter’s quiet to repair and rebuild, but they still require those fresh, raw, organic greens. ‘Tis the season for sprouting seeds! Keeping it simple. The very easiest methods can be done in a strainer, or larger seeds in a colander.
I use a wide-mouth, quart-size canning jar. Here’s how: 1) Put a maximum of 1/4 inch to 1/8th inch of seeds in the bottom of your wide-mouth jar to leave growing room. 2) Fill with cold water, leave overnight so the seeds swell. I keep mine at the kitchen sink for easy rinsing. Cover with nylon netting (from a fabric store) and a rubber band, or non-aluminum window screen (from a hardware store) holding it in place with a canning band…
Edgar Cayce, the “Sleeping Prophet,” made a statement concerning a development from Russia with the coming of a greater hope for the world and a new spiritual evolution. That groundbreaking thought has come to life through the translating of the Anastasia Ringing Cedar Series from Russian into English, capturing all the imagery, feelings and sensations of the original, by Dr. Leonid Sharashkin, Ph.D. (shown here). This series reveals the potential of Russia’s permaculture gardening movement to change our world.
Despite a millennium of harsh oppression, Russian families have preserved a unique traditional lifestyle grounded in self-sufficiency and self-reliance. They now show a path to a more fulfilling, independent, and free existence that is connected to nature. As millions of people worldwide start to embrace these ideas, humanity may now be entering an age of harmony and peace. The ultimate result of this global transformation depends on us.
The bears stayed in the higher elevations of our Montana mountains this year due to the abundance of wild berries. We, too, can take advantage of Mother Nature’s bounty — a bumper crop this year, free for the pickin’s! Wild elderberries, choke-cherries and the like are full of whole-food nutrients.
One rosehip has more Vitamin C in it than a whole bag of California oranges, which are picked green, then stored and gassed to make them turn orange—not to mention the processing and pasteurizing of orange juice…
Herbs make up a special part of our gardens. Many of them will grow in most soil conditions, even indoors, and they are perennials— coming back year after year. The herbs that I’ve found to be easy to grow and mostly deer-resistant here in the mountains of Montana are: thyme, golden and green oregano, yarrow, lavender, lemon balm, the mint family, comfrey, dandelion, nettles, and of course, all kinds of garlic and onions.
Very hardy rosemary will take over, so keep it contained. Parsley is a bi-annual and needs to be resown every other year. Basil does not like the wind or cold, so I purchase mine. Then there are the annuals, such as dill, fennel, chamomile, calendula, chickweed, and many others that will reseed themselves most years.
Those of us who anticipate the coming of spring can’t wait to get into the garden. But for those who would rather NOT get dirt under their fingernails, or who have the impression that gardening is an expensive hobby and not worth it, please read on.
The secret to digestion and health is in eating organic, fresh-picked, garden-ripened produce. (This includes spouts grown from kitchen gardens.) Today, the digestion of our food is largely ignored or taken for granted.
The anticipation brought on by the melting of snow and the smell of spring in the air draws my attention first to the strawberry bed. Where the deer and rabbits have dug in the snow to eat the leaves high in iron and chlorophyll, sometimes they pull up and kill the whole plant. I just fill in these bare spots with asparagus, onions, chives, parsley, or more strawberry plants.
This is the only time of year to purchase bare-root plants. I also tuck in violas, johnny-jump-ups and even pansies. All of these plants can handle spring snows and frost, grow in a variety of soil conditions and are excellent companions, growing well together.