Wednesday, August 7, 2013
This morning I received my copy of the HerbMentor News. I was struck by the serendipity of seeing Todd Caldecott's Food As Medicine audio course, since I had just been paging through, yet again, my copy of his book by the same name (It's one of those books I wander through often). As I scrolled down I was immediately inspired by Rosalee de la Forȇt's article on "How to Make Hyssop Oxymel." I had, apparently, forgotten about oxymels. I made some for the first time two years ago, enjoyed them, and apparently forgot to add them to my list of annual botanical creations. So I made up for this lapse by starting three today ~ anise hyssop, holy basil and clove. Just herb, honey and apple cider vinegar. So simple. So Good. So versatile. If you're interested in making your own, just check out Rosalee's article in this latest edition of the HerbMentor News!
I realized, too, after making these oxymels that I was down to my last pint of good, local honey. I'm on the hunt now to replenish my stores.
As I collected the leaf and bud for two of my three creations, the bumble bees were busy collecting pollen from the lovely, surreal, Dr. Seuss-like passionflower blossoms. Seems we shared a passion for the botanical world today, me and syster bumblebee.
And last, but not least, I made my way to the vegetable garden where I collected the fixin's for this evening's dinner ~ including my first zucchini.
That's what I made today.