Nature is fleeting: Flowers fade. Leaves fall. Soon snow will cover everything. But keeping a nature journal is a great […]
So you come home from a few days away and find these waiting in your cucumber patch. Should you throw them on the compost pile or is there something you can do with them? My Danish friend Lisbeth …
• Coote J. (ed.), 2015, Cook-Voyage Collections of « Artificial Curiosities » in Britain and Ireland, 1771-2015, Museum Ethnographers Group. • Digby Kenelm Henry, 1810-1817, The Naturalists Companion containing drawings with suitable descriptions of a vast variety of Quadrupeds, Birds,...
Thoughts and Photographs about Food and Nature on the East End of Long Island.
Prints of hundreds of plant specimens collected by the British naturalist come together in Florilegium
Make this Quick Moroccan Tomato Couscous cooked in a rich tomato sauce bursting with flavor! It is easy to follow and ready in 30 minutes! Serve this delicious side with fish, meat or veggies.
These are short introductions to people in plant history. Many risked their lives and some gave their lives in the wilds collecting plants. Others classified plants, so that people could talk about oranges as oranges, rather than confuse oranges with grapefruit, so to speak. Still others promoted the search for plants, the dissemination of plants […]
Do you know how that valuable spice saffron comes from? Well here's the answer: it comes from this little flower called Crocus Sativus. It's actually in the pistils of the flower. This lovely little botanical illustration of Saffron crocus or Autumn crocus is by the famous 19th century naturalist Pierre-Joseph Redouté ( I was going to say French naturalist but even though he lived mos of his life in France, he was actually born in Luxembourg). This delicate piece of vintage botanical art comes from a luxury 1986 edition of Redouté's flowers and fruits, printed on thick art paper. The page is printed with the French name of the flower. Frame it and hang it in your kitchen for an elegant floral-cum-cooking decor! 𝗦𝗜𝗭𝗘 : approx. 21 x 30 cm (8 1/4" x 11 3/4"). 𝗔𝗨𝗧𝗛𝗘𝗡𝗧𝗜𝗖𝗜𝗧𝗬 : This is an actual book page from 1986, extracted from a damaged book. The print is in very good condition. The reverse is blank. 𝗦𝗛𝗜𝗣𝗣𝗜𝗡𝗚 : This illustration will be shipped in a cellophane bag and a cardboard enveloppe. The mat and frame are NOT included. *** Save 20%: copy and paste this link to get an INSTANT discount code: https://tinyurl.com/FrenchVintageLove22 LISTING PICTURES are taken using a digital camera undor studio lighting and are enlarged to enhance details. Please take a look at the measurements to get an idea of atcual size. Colors are made to be as lifelike as possible but may vary a bit depending on your monitor. IMPORTANT: Please note that there may be postal delays due to the current situation. Thank you for your patience! *Promos and discount cannot be stacked. The most advantageous will be automatically applied.
Black Nightshade in fruit in my yard. The Nightshade family (Solanaceae) is surrounded by all sorts of legends and stories dealing with their toxicity, despite several edible members (such as tomatoes, potatoes, and hot peppers) being in the same family. Indeed, many members contain potent toxic alkaloids including such plants as Deadly Nightshade, Mandrake, Sacred Datura, and Jimsonweed (which was used locally for very important hallucinogenic rituals by the Native American Indians and which I should do a post about). Many of them can and have killed people. Atropa Belladonna was used for example by some prominent Romans to murder competitors. Black Nightshade with the distinctive flowers typical of the Nightshade family, much like tomatoes. You can imagine my reaction then when my wife several years ago found a nightshade growing in our yard and declared it to be just like the ones they used to eat back in her home country of El Salvador. One look at the flower and I knew it to be a nightshade of some sort. I also explained to her that many were indeed quite poisonous and that there were many plants that could look quite similar, but that could be quite different (even if within the same family) from one country to another. Despite how sure she was, I told her it would be a very bad idea to try and eat it. A week passed and one evening my wife served me a delicious soup. As I devoured it, she asked me what I thought of it. I liked it, I told her, and she explained to me that the main ingredient was "Mora." Now Mora in my ancestral home of Peru means "mulberry" (the scientific Genus for mulberry is Morus by the way). I told her that it didn't taste like mulberry fruit one bit and it was too late in the season to find any anyways. She revealed to me that it wasn't that plant actually, and that it didn't even contain any fruits or berries at all. It was made using the leaves of the plant she had pointed out to me earlier that also grew in her homeland and was called "Mora" by Salvadorans. I did a double take as I digested the new information, and stopped my digestion of the nightshade soup she had served me (and which I had nearly finished). Several things ran through my mind at that moment: that I shouldn't have taken out that life insurance policy, that I knew many potentially deadly members of this plant family, and that I really needed to positively identify that plant (as well as have the poison control center number ready). I luckily had a few good resources available, but could do no better than it was called Black Nightshade. This plant is sometimes simply classified as Solanum "nigrum" but many others now believe it to be a complex of various species and maybe subspecies. I couldn't get a perfect ID other than that. More worrisome was that the common name Black Nightshade had contradictory information, some saying it was edible while others saying it was poisonous. Thankfully, I had on hand my favorite foraging book, the one by Samuel Thayer called "Nature's Garden" and it had Black Nightshade listed. I consider Thayer's two books the absolute best on the topic of wild edibles and foraging and so trusted it as the best resource. According to his very detailed and illustrated book, Black Nightshade is indeed edible both as greens and ripe fruits, regardless of which species in the complex you eat. The confusion, he believes, is in the use of the common name and the poor reputation of the Nightshade family. The aforementioned Atropa belladonna is also sometimes called Black Nightshade (as well as Deadly Nightshade and Belladonna) and is quite toxic. Thayer theorizes that poisonings from eating "Black Nightshade" are from eating this particular plant. I was positive that what I had consumed with such relish was luckily not that plant, as they are fairly different in appearance. That I'm still alive today, that I make sure to spread some Black Nightshade seeds every year to get more plants, and that my family continues to eat it, are all proof of the edibility of Black Nightshades in the Soluanum nigra complex. The variety found around here is usually classified as Solanum ptycanthum nowadays. It also helps show the importance of universally accepted scientific names rather than regional common names. Black Nightshade, despite its dangerous reputation, has both edible leaves and ripe fruits. This native plant is an annual (thus why I keep making sure I spread some seed into strategic locations in my yard every year). A version of it has been consumed (or feared) across most of the world. Our own native peoples had some tribes who considered it edible, others medicinal, and yet others poisonous. Porcher's Confederate Ethnobotany considered it to have have medicinal properties but stressed its supposed dangerous effects as well. So my family continues to eat this plant, both as greens and when the fruit is ripe. My wife was right, which she likes to point out to me in many other things as well. Luckily most of the time my life isn't at stake when she tries to prove this to me.
So you come home from a few days away and find these waiting in your cucumber patch. Should you throw them on the compost pile or is there something you can do with them? My Danish friend Lisbeth …
A very hearty and flavour-packed Vegan Chili Con Carne, basically Chili Sin Carne that’s packed full of plant-based protein! Enjoy this as is, with some rice, tortillas, bread, anything you’d like!
Why not to cook flax seeds and what rather you should do #flaxseeds #cooking #rawseeds #chiaseed #stomachpain #goodfood #barbaraoneill #drbarbara
.css-1sgivba{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;-webkit-flex-direction:row;-ms-flex-direction:row;flex-direction:row;gap:0.5rem;margin-bottom:var(--chakra-space-2);} .css-cosgki{font-size:16px;font-weight:var(--chakra-fontWeights-bold);} Product Type: Giclee Print Print Size: 24" x 24" Finished Size: 24" x 24" .css-1336n79{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;-webkit-flex-direction:row;-ms-flex-direction:row;flex-direction:row;gap:0.5rem;margin-top:var(--chakra-space-8);margin-bottom:var(--chakra-space-8);} Product ID: 34958661421A
This tasty meat sauce for a vegan spaghetti is super easy to make, is one pot, and loaded with protein from walnuts and mushrooms versus typical lentils.
How To Forage And Cook Lamb's Quarters For a quick lunch, sauté Lamb’s Quarters with mushrooms and warm a tortilla over medium heat. Add a slice of cheese to the tortilla and the sautéed mixture and warm until the cheese is hot and melted. And that’s how to cook Lamb’s Quarters for lunch and breakfast.
Several years ago SchoolArts sent out packets of Ande Cook pages to subscribers. The delightfully illustrated "Mapping your Neighborhood" was one of them. This handout asks student to think carefully about the details in their neighborhood and try to draw a map of everything they can remember. I wrote out a mini-lesson plan suitable to leave the handout with sub. It is also great for early finishers and to supplement another lesson. I have used this in 3rd grade and up with good results. Here is Ande Cook's book Art Starters that a lot of these worksheets from SchoolArts are originally from.
Naturalist John Wright explains what to look for when you come across seaweed on Britain's beaches this summer – and what to do with it when you do.
Seasoned chicken cooked in a skillet with a tangy garlic and honey sauce with sesame seeds and topped with green onions. Served with rice...
Delicious and crispy Asian BBQ brussels sprouts made easily in the air fryer or oven! A veggie side dish that's full of flavor. I certainly have been making the most of brussels sprouts season. To be honest, I eat them all year long. However, they're the best this time of year. I always look for
Making you own peanut butter at home is one of the easiest ways to keep healthy staples on hand, and save your budget! Homemade peanut butter is quick and easy, you can control the flavors and nutrition, and all you need is a food processor. Plus, you can use this method to make almond butter, tahini, or any other nut or seed butter you want!
"Gluten free and vegan chickpea burgers made with fresh basil, sun dried tomatoes, and ground almond. Perfect for your next meatless Monday or summer time grilling!"
When I first started eco-printing, I boiled my bundles for 3 hours. I got good results, so I kept doing this. But one day I noticed that after a short amount of boiling the leaves had already produ…
