Marlenea La Shomb, ND
March–April 2018 • Vol 3, No 97
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…
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