I love cooking with cast iron, but it doesn’t always work well for me. Due to arthritis in both hands, the heavy weight of cast-iron pans became too difficult to manage. So, I decided to try a highly recommended ceramic pan. Unfortunately, it started to show signs of wear on the bottom surface, which can be toxic for consumption. Recently, I purchased a smaller frying pan that is cast iron, but easier on my hands and much better for both cooking and our health.

Everything tastes so much better cooked, grilled, or baked in a cast-iron pan, but I had forgotten the extra step in cleaning and maintaining the iron. Once seasoned, the pan can be washed in hot water but no soap. Dry immediately to avoid rust, season with oil, and it’s ready for use. Unlike other materials, cast iron cooks best if preheated; 5-10 mins is all it needs, plus it improves over time, and lives forever if taken care of properly. It’s very durable. Cooking with cast iron has a bonus: it’s a great way to get iron in your diet, too.

The best part is you can use whatever cooking tools you want! Personally, I love my wooden spoons best. Whenever possible, take your meat and/or vegetables out of the fridge or freezer before you need them to give them time to come to room temperature. This helps to cook evenly and faster, just don’t go over medium heat. And keep a pot holder handy!

It’s good to see cast iron make a comeback, even bigger than ever before, thanks to social media. If you haven’t made the switch yet, start with the small frying pan; it’s cheaper, lighter and great for beginners. Tip: I found the small pan in the camping section at Walmart, it was cheaper than the same size in the cookware aisle. And personally, I only use extra virgin olive oil or avocado oil, period, for everything. No seed oils!

The more I develop myself, the more I want to accomplish, and I can support this cycle. We’ve created a substantial amount of DIY projects here over the last 11 months, and I will keep doing so until our homes are chemical-free! That being said, I found this recipe for a homemade bug spray, just in time for the warmer months of bug control. I haven’t tried it, and I will, but I wanted to share it before I lost it or forgot about it.

Gardening season comes first, being busy is busy in itself, if you know what I mean. Making your own bug spray keeps the ingredients natural and safe, and it’s also another reason to buy pretty bottles and use those essential oils. This recipe recommends using an amber spray bottle, which helps to keep the oils stable. And if you sell your handcrafted products at farmers’ markets or vendor fairs, make a batch to test for sales. You can experiment with blends that deter bugs, but these listed here are a good base for a small batch ( 4 0z bottle). You can easily double the recipe.

DIY Bug Spray

2 oz witch hazel

2 oz distilled water

10 drops citronella oil

10 drops of eucalyptus oil

5 drops peppermint oil

5 drops lavender oil

Add all oils to the bottle first.

Pour in witch hazel, then distilled water.

Shake gently before each use.

Because natural sprays are typically milder than conventional repellents, remember to shake before each use and reapply as needed, especially outdoors.

Bye-bye bugs!!

Lemons always remind me of my dad. He would bring me boxes of fruit picked from his own trees, which was a bit overwhelming as I was just starting out learning to preserve and had no access to the internet. So, I turned to my trusty Ball canning book, and that's where lemon curd caught my eye.

This tangy and tasty spread is a Engish tea time favorite, it can be used in so many ways, in tarts, pies, shortbread, cookies, and so much more. It is a spring staple and makes a lovely gift too. I kept my Dad stocked in lemon curd; he loved the stuff by the spoonful. It’s his birthday tomorrow, so in case there is no lemon curd in heaven, all of you can enjoy this simple spread, and as a bonus, a cookie recipe that begs for lemon curd to be spread or dunked. Pucker up!

Lemon Curd

3 eggs

1 cup sugar

1/4 cup butter (real and cubed)

1/3 cup lemon juice ( from lemons, don’t cheat here with bottled)

2 teaspoons lemon zest

Whisk eggs, sugar, and lemon juice on low heat in a medium saucepan. Once well blended, turn the heat up to medium and while stirring for 7-10 min. Make sure it’s not too hot or starts to stick. If it does, reduce the heat. Fold in butter until well blended again. Mix in lemon zest and take off the heat. Cover and chill in a refrigerator for 4 hours or overnight till thick.

Lemon Meltaway Cookies

3/4 cup butter, softened

1/3 cup confectioners’ sugar

1 teaspoon lemon juice

1-1/4 cups all-purpose flour

1/2 cup cornstarch

In a bowl, beat butter and confectioners’ sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide the dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm.

Preheat oven to 350°. Unwrap and cut the dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.

Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely.

It’s not quite summer, but the wild honeysuckle has been in bloom for a couple of weeks now, filling the air with its sweet fragrance. Honeysuckle flowers are the most commonly used part of the plant. They are most often used to decorate food or added to beverages, but they can also be used in a variety of herbal preparations. Today, I’m making a family favorite, honeysuckle syrup.

Honeysuckle has some amazing properties. It is known for its cooling effects and is often used to alleviate built-up heat in the body, particularly in cases of fevers, infections, and skin inflammations. Additionally, it supports the liver and lymphatic system in detoxification and helps relax the nervous system while decreasing inflammation both internally and externally. This knowledge may come as a surprise but sure handy to know.

This floral syrup has many uses, so I like to make as much as I can before the flowers fade. We like it on pancakes and waffles, but it’s also delicious as a hot or cold tea, added to carbonated water, or to sweeten tinctures. It’s also good by the spoon for a cough or tickle in the throat.

This honeysuckle syrup is so easy to make, and stored in the refrigerator for a shelf life of 6 months, you’ll wonder why I haven’t made this before. Summer never tasted so sweet!

Honeysuckle Syrup

1 cup fresh honeysuckle flowers, rinsed
2 cups water
1 cup sugar

Add water and honeysuckle flowers to a small saucepan. Turn the heat to high and bring to a boil. As soon as the water boils, turn the heat down to low or medium and allow the mixture to gently simmer until the liquid is reduced by half.

Strain the honeysuckle flowers from the liquid and compost them. Combine the honeysuckle flower water with the sugar and stir until the sugar is completely dissolved. Feel free to place this back on the stove and heat it a bit, if needed.

Pour your honeysuckle syrup into a glass jar. Put a lid on and label the jar. Store it in the refrigerator. I’m not sure if you can process this. I don’t see why not, but I’ll look into it.

We brought home 10 baby turkeys, also known as poults, over the weekend as our new addition to the farm. While I have raised adult turkeys in the past, this is my first experience with them at such a young age. Unlike baby chicks, turkeys require more protein and additional heat, but they are surprisingly easy to raise, just with different requirements. Turkeys are cleaner than chickens; their eggs have more protein, and these birds are loyal companions on the farm. To be clear, I’m raising turkeys for eggs, to be eaten, and hatched. They are pricey birds in high demand here. But, I do love a good turkey sandwich!

You can house them with chickens, but it’s not recommended to raise them as chicks together. They need a coop just like chickens do, but not before their feathers are fully grown. Turkeys do get more illnesses, but a clean environment usually takes care of most issues. The turkey has been misunderstood for so long, so I’m here to ensure that you know turkeys are highly intelligent, great escape artists from predators, and the hunter; they have good eyesight and hearing as well. If you have ever considered adding these regal birds to your flock, do it! It’s also a profitable side hustle!

The weather kept me indoors for the last couple of days. While I enjoyed the rain, I wasn’t as fond of the storms and wind. However, the inclement weather gave me the perfect excuse to do some sewing.

If you are a bread baker, consider storing your loaves in a fabric bag rather than plastic. We take great care to keep harmful agents out of our homes, and every little step helps to keep your family healthy. While most people don’t think about the plastic bags that store-bought bread comes in, it’s important to remember that those are still made of cheap plastic.

A fabric bread bag helps your loaf breathe while keeping it protected. As a result, your bread stays fresh longer without trapping moisture. Even better, this project is simple enough for new sewists and makes a great handmade gift. If you don’t sew, consider buying from someone who does. Many sell on eBay or maybe in your local shops or farmers’ markets? I’m going to try to explain the how-tos as easily as possible, but it’s not that complicated; one could sew it by hand if need be. Use cotton or linen fabrics and always prewash before sewing.

Step 1: Cut Your Fabric

Cut two rectangles of fabric. A common size is 12 inches by 16 inches. This fits most standard loaves. You can adjust the size depending on your bread, especially sourdough, which takes on its own shape at times.

Step 2: Pin Right Sides Together

Place the fabric pieces with right sides facing each other. Then pin around the edges to hold everything in place.

Step 3: Sew the Side Seams

Sew along both long sides and the bottom edge. Leave the top open. Use a straight stitch and a half-inch seam allowance.

Step 4: Create the Drawstring Channel

This step can be a little tricky if it’s your first time making a casing. So instead of just explaining it, here is a really helpful video that walks you through it clearly, step by step.

Step 5: Turn the Bag Right Side Out

Reach inside through the top opening and grab the bottom corners. Gently pull the fabric through until the bag is fully turned right side out.

Once it is turned, your seams will be on the inside. The shape may look a little off, but hang in there, you are almost done.

Shape the corners:
Use your fingers to push the corners out from the inside. Then, for a sharper finish, use a blunt tool like the end of a pen. Gently press into each corner to define the shape, careful not to poke a hole in the fabric.

Step 6: Add the Drawstring

Attach a safety pin to one end of your cord. Insert it into the opening of the channel and gently work it through by pushing and scrunching the fabric along the pin. Continue guiding it all the way around until it comes out the other side.

Once both ends are visible, remove the safety pin and tie the ends together in a secure knot. Adjust the gathers so the fabric spreads evenly along the drawstring.

You did it, your bread bag is ready to use. If you are like me, guess who is getting holiday bread bags this year!

I never had any issues with allergies until I reached my forties. It seems that when you enter this decade, your body throws you a curveball and reminds you that you’re not as young as you used to be. Living in Missouri means springtime in the Ozarks brings an abundance of pollen—everywhere! The fresh air is wild and tainted with yellow dust, so working outside for any length of time turns into a nose-blowing, sneeze fest! But before you grab that store-bought medicine, these herbal helpers work just as well to lessen the symptoms, with no harmful ingredients or side effects.

Eyebright is well known as an herb for allergies. It is considered to be an antihistamine for the mucous membranes. Combined with its anti-inflammatory actions, eyebright can be very helpful for relieving the symptoms of hay fever. Best taken as a fresh plant tincture.

Elderberry is an immensely helpful plant best known for providing support during the flu, yet it finds wide use as an herbal remedy. The astringent flowers help to tone tissues, drying up excess mucus while moving congestion out of tissues. Take as a tea or tincture.

Rosehips can help to cool down the heat of allergies while decreasing inflammation. All of this can help relieve the discomfort of a runny nose, soothe a cough, or calm the lungs. Rosehips are high in helpful vitamin C and quercetin. As a nervine, rose can be useful if the allergy sufferer is anxious or depressed. Enjoy rose petals and hips in teas, syrups, and foods.

Sage is a drying herb that is helpful for drying up mucus and soothing membranes. As a gargle, sage can help to ease throat discomfort caused by post-nasal drip. Enjoy a soothing cup of sage tea or add the leaves to food. Do not use sage during pregnancy or lactation.

Nettles are highly regarded as a wonderful herb for allergies; the stinging hair of the nettles acts as an anti-histamine. Nettles are so highly nutritive and astringent that consuming them as a tea or a cooked food will also help to strengthen the body and ease allergies. Best if used before the onset of allergy season.

These herbs are just a few to try; more research, especially for your location, will aid in your relief. Your diet needs to support your overall wellness, boost your immune system starting in January through the end of spring. Eat the rainbow, foods rich in antioxidants, and probiotics work for some. Local honey is good, also, along with limiting your sugar intake.

And lastly, don’t forget your essential oils. I inhale frankincense daily this time of the year. Eucalyptus, peppermint, and rosemary are helpful oils too. Seasonal allergies won’t keep me inside, but the more I can do naturally to help ease the discomfort, the happier I am. Chores don’t wait for anything!

If you're a fan of cold brew and haven’t tried it with herbs yet, consider this your special invitation! I’m a little obsessed! Also, if you enjoy "Virgin River" and didn’t know that "Brie" is pretty cool, I recommend googling Zibby Allen—I’ll wait!

I follow her on Instagram, where she shares her cold infusion herbal drinks for various reasons and causes. The first one I tried was her skin blend. Her skin is flawless, unlike mine, which feels old and dried out. Made the night before and allowed to steep until the morning, when you will strain it into a clean bottle to sip all day, you can’t get any easier than that.

What is cold infusion? A cold infusion is a method for making a drink using room-temperature water rather than hot water. Due to the gentle nature of the cold infusion method, it is ideal for aromatic plants, making them more potent. Some herbs contain plant constituents that are best extracted at room temperature to draw the most benefits out of the plant material. You may want a cold infusion for sheer enjoyment. There’s nothing simpler or more delicious than picking fresh herbs from the garden and letting them infuse in the natural warmth, brewed and poured to your liking.

This basic recipe is standard, while Zibby used 1 teaspoon of each herb in 12 ounces of water for her personal bottle. I’ll share her skin recipe too.

Basic recipe

5-8 teaspoons of fresh or dried herb/herbs

4 cups of water, room temp

Place herb(s) of choice in a clean quart jar.

Lightly wet herb(s) and let sit for 30 seconds.

Fill the jar to the top with the remaining water (approximately 4 cups).

Secure the lid.

Let the infusion sit on the countertop for 2 – 10 hours, shaking occasionally.

Skin Bottle

1 teaspoon each: calendula flowers, dried

hibiscus petals dried

rosehip berries, dried

burdock root, dried

nettle, dried

I highly recommend using organic herbs from a good source if you have to buy them. I get mine from a local health food store where they are sold by the ounce, saving me money to try more blends. I love this concept, drinking herb-infused water to improve your skin. In this case, there are so many more to sample!

Books. I have a small library near our dining room that focuses on many subjects, but mainly homesteading. Among the various subjects, my favorite books are those that inspired me to embrace the simple life I love. One standout is the Foxfire series, a collection of 12 books that highlight practical skills and cultural preservation in the Appalachian region. Topics covered include log cabin building, woodworking, food preservation, folk medicine, and herbal remedies. This series is a must-have for anyone interested in these subjects.

The Ozarks have been compared to the Appalachian region due to their similar foliage, terrain, and traditions, which is perhaps why I value it so much. Homesteading has evolved significantly over time. If the world were to face a blackout for any reason, do you have enough books to guide you, to learn from, or to reference?

Euell Gibbons introduced me to wild eating! I discovered one of his wildcrafting books at a library sale, and I was hooked. I quickly went on eBay and acquired many more to add to my library. I remember when he was ridiculed for eating a pine tree in a Post Grape Nuts cereal commercial, but he ultimately had the last laugh. He became a hero to many for advocating wildcrafting and nature preservation. His books encouraged me to go into the wild and forage for its offerings. His life was dedicated to celebrating wild edibles and nature, and his books will always hold a place in my little library. If the lights go out, his books will continue to illuminate my world with hope.

“My love affair with nature is so deep that I am not satisfied with being a mere onlooker or nature tourist. I crave a more real and meaningful relationship.” – Euell Gibbons

Part 2.

Before the internet, I was a magazine junkie. Mother Earth News was a must-have, almost a bible for all things related to homesteading. I have a nice collection dating back to the late 1970s that I acquired from bookstores, eBay, and yard sales, and I still refer to them for information. This publication served as the ultimate guide for anyone looking to learn a craft or live within their means. The first issue hit the stands in January of 1970. Fast forward to today, while it’s still being published, it’s just not the same, so many ads. But you can become a fan in this modern-day world through their website or YouTube channel. Times change, but good content doesn’t.

Mother Earth News was a pioneer in so many aspects of living off the land; some thought it was geared towards hippy communes or off-grid hermits. But it actually began as a practical how-to magazine focusing on self-reliance, sustainable living, and rural homesteading, becoming a leading voice in environmental issues and safety. This magazine is credited with so many wanting to get back to the freedom of choice. I was a part of that movement; each new issue set the hook deeper. I wanted it all! With Earth Day being tomorrow, let’s celebrate the old way by reading a publication that makes sense, makes you want to live better, and share it with your children.

Mother knows best!

Who inspired you to embrace a traditional lifestyle, whether that’s on a homestead or in the city where you’re learning all you can? This is part one of a mini-series in which I’ll highlight the individuals who have shaped my appreciation for a simple, meaningful life.

Tasha Tudor was an amazing woman. If you're not familiar with the name, look her up! Tasha Tudor (1915-2008), a famous children’s book illustrator who published over 100 books during her lifetime, remains well known for her books as well as her early American 1830s New England lifestyle and the pleasures of a simple life. Tasha has been my favorite muse ever since a friend sent me her gardening book, which is a cherished book in my library. Tasha lived most of her life in Vermont, alone with just the company of her dogs and goats. She was best known for her roses. She always kept her hands busy, be it quilting, sewing, knitting, baking bread from her own wheat, or the many heirloom crafts that she enjoyed and shared with her family. She dressed the part, loved her land, and encouraged anyone who wanted to learn.

Her family has worked hard to maintain her rustic home and tend to the gardens that were her life. Her legacy will live on in her work. I only hope more young women will get to know her name. Tasha Tudor, thank you for inspiring me and others to savor the simple times, which are the best.

You knew it was coming, right? You can’t make ketchup at home and not mayonnaise! Let’s be clear, salad dressing is NOT the same as mayo, never was and never will be. I grew up on Hellsman, the best in my book, until I made my first batch at home with fresh eggs from my girls, no going back now! Like ketchup, making your own condiments at home lets you control the ingredients and avoid additives or chemicals. Plus, you can make it diet-friendly by cutting it with plain Greek yogurt. You can also add herbs or spices to make it your own, but by adding garlic, you’ve made aioli. Basically, it’s a garlic mayo that sends any burger over the top! You are only a handful of ingredients away from the best spread any slice of bread needs.

The ingredients:

Egg- The egg needs to be at room temperature to emulsify the ingredients properly. This is important.

Oil- You can use any light-tasting oil that has a neutral flavor, such as light olive oil, grapeseed oil, etc. But I prefer to use avocado oil because it’s light-tasting and has a neutral flavor, plus it’s also a very healthy and stable oil.

Vinegar or Lemon juice- This gives the mayo its tangy flavor, you can use either or mix the two. White wine vinegar, apple cider vinegar, or distilled vinegar.

Mustard –Dijon is best, but any mustard helps to emulsify the mayonnaise, making it a creamier, thicker consistency. It also has a bit of flavor.

Sea Salt- Just a pinch will do it!

Directions-

1 Whole Egg, room temperature

2 tsp Lemon Juice

1 tsp Dijon Mustard

1/4 tsp Sea Salt

1 C. Oil ( any neutral-flavored oil)

1 tsp Vinegar, optional (white wine vinegar, apple cider vinegar, etc.)

IMPORTANT: Make sure all ingredients are at room temperature before blending. This step is crucial for it to emulsify properly.

Using the jar that came with your immersion blender or a tall, skinny wide-mouth mason jar, add all ingredients, except the oil. Once you’ve added all ingredients, pour the oil into the jar and allow a few seconds for the oil to separate (it should sit on top of the other ingredients).

Place the immersion blender firmly onto the bottom of the jar and blend on high for 20 seconds. Once the bottom begins to emulsify, you can start to move the blender up and down until everything is fully emulsified.

Once it’s fully emulsified, remove the blender, give the mayonnaise a good stir, and transfer it to a container with a lid. Place in the fridge immediately. This will stay fresh in the fridge for up to 7 days (do not freeze).

I'm back to making my own condiments! When life pulls you in every direction, it's easy to grab store-bought options and call it a day. However, making your own condiments at home not only saves money but also makes them taste much better because you control the ingredients. Growing up, we called it catsup, made with real ingredients and bottled in glass. Plastic, as we know, is so harmful to our bodies, as is high fructose corn syrup.

There’s something truly satisfying about making your own condiments from scratch, and homemade ketchup is a treat; it’s fresher, healthier, and packed with flavor you can actually customize. I’ve tried several recipes, and this one is my current favorite. This recipe uses tomato paste; I use the organic brands. Once the garden produces fresh tomatoes, I’ll share a ketchup recipe using homegrown tomatoes. Play with this one, you can make it tangy, sweet, savory or spicy.

Homemade Ketchup

1 can ( small ) tomato paste
1/4 cup water
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/8 teaspoon cloves
1/4 teaspoon cinnamon
2 tablespoons cider vinegar

Mix together, cover, and refrigerate. Use it up in a month or so.

It's time to get outdoors and harvest the free bounty. Yes FREE! Much of nature is edible; you just need to learn to identify the ones that aren't.
With spring stalking in the darkness of a reluctant winter, I am eager to flee this seasonal detention. My feet ache to walk barefoot among the red clover that I pick and dry for teas and salves. Now is the time to prepare for a new season of herbwalking. To harvest the wild edibles, Wildcrafting is not limited; beginners can start by exploring their own backyards or acreage where many common wild edibles can be found. Everyone has dandelions somewhere in their yard, often mistaken for weeds, but indeed, these mighty, powerful herbs are highly valuable to the wildcrafter. A good identification guide is a must; proper recognition is the key to a healthy foray. One of my favorite field guides is “ Peterson’s Field Guide Eastern/ Central Medicinal Plants”. This handy book supplies a lot of color photos and covers many states. A comfortable backpack provides storage for books, notes, a bottle of drinking water, a lunch, scissors to gather wild greens, and plastic bags for seeds. Sometimes, a sturdy walking stick aids the eager all-day hikers. My first outing on our 5 acres was amazing. I found poke, burdock, sumac, thistle, mullein, red clover, horehound, violets, plantain, and dandelion, of course! An herb lover’s playground. If your backyard has been converted and all the wild weeds replaced, find a safe, public park, forest, or nearby woods. Be sure to get permission before exploring someone else’s property. Respect for the land and the owner is always appreciated. I am fortunate to live by the VanDerhoef Memorial Forest, a 140-acre state park that was donated to the Missouri Conservation Department to preserve this natural area. Here, I learned to recognize some of the native weeds of my area: chickweed, cleavers, wild ginger, plantain, sassafras, spice bush, shepherd’s purse, and wood sorrel. We are allowed to gather here, but not to dig. So, always check with the proper channels before harvesting in a public domain. Wildcrafting for culinary or personal reasons should always be a safe, enjoyable experience. Free food taken from the wild needs to be thoroughly washed and inspected, especially if taken from roadsides, where chemicals have probably been used. I would not recommend this practice. Also, greed is not a part of wildcrafting, so only take what you can use and save plenty for your fellow forager and enough for the plant to regain its strength. Herbwalking unites us with the glory and wonders of nature, connects us to the past, and allows us to sample some of God’s amazing goodies. Walk softly, hear the birds sing, and take your time to fully feel the powers of the green! And don’t forget the bug spray!

While planning your garden for the year, consider adding one more bed. If you enjoy tea, whether hot or cold, why not plant a medicinal tea garden? Herbs are easy to maintain, yet many gardeners overlook them. I’m a huge fan of herbs; there’s something truly special about them. Just one whiff, and you’ll be hooked!.

Sometimes store-bought teas taste flat to me, and I always question the time frame from harvest, drying, boxing, and shipping to us. It can’t be good. This is the main reason I grow herbs and make my own herbal tea blends, which are so easy. Here, I will encourage you with 9 easy herbs to grow and make teas from. You can grow them in containers, pots, or in the ground. Herbs need little care; the key to any plant in the garden is not to let it go to seed unless you are saving the seeds. You want to harvest your herbs at their peak for the best flavor. Store your dried herbs in air-tight containers, and my rule is that any tea I drink hot can also be savored cold, over ice. Let’s get planting.

1. Chamomile is a daisy-looking flower that grows easily and dries well. Just snip the blooms, dry ‘em upside down, and steep 1 tbsp in hot water for a dreamy wind-down tea, like sleepy time.

2. Lemon Balm is such a happy herb. Smells like lemon, chills your nervous system, and grows like a weed. You might want to contain this one.

3. Peppermint. This stuff grows wild, so plant it in a pot unless you want it to take over. Use the leaves fresh or dry them. Great for sore stomachs, headaches, or whenever you need a pick-me-up!

4. Lavender is not for everyone, but for those who like drinking flowers, it’s like a warm bath in a cup; a little goes a long way. Add honey.

5. Fennel is one of those herbs you don’t expect to be good as tea — and then boom, it’s amazing. It helps with digestion and bloating, too, and tastes like licorice.

6. Echinacea is the immune-booster queen. People drink it when they feel a cold coming on. The petals, leaves, and roots are all fair game, but roots are strongest. A personal favorite.

7. Hibiscus makes a bright red tea that is a powerhouse. It’s refreshing, caffeine-free, and loaded with vitamin C.

8. Sage in tea? Yes!. It’s good for sore throats, brain fog, and even hormonal balance. The flavor is strong, so steep just a few leaves. A must for menopausal women.

9. Stevia, you don’t have to buy fake sugar. Just grow Stevia. The leaves are naturally sweet and calorie-free. Steep them alone or toss one in with other teas to sweeten without honey or sugar.

10. The other mints. There are so many flavorable mints, it’s mind-blowing. Chocolate mint, orange mint, apple, pineapple. You get the idea. Brewed alone or added to any blend.

After a much-needed rain, the lilacs are starting to bloom, and it's my favorite sign of spring. Making salves from flowers, herbs, and other plants is an essential skill for any household. This lilac salve offers numerous benefits, such as moisturizing and toning the skin. It can aid in treating various skin issues, including fungus and acne. Additionally, it has astringent properties, which can help tighten the skin and reduce the appearance of pores. Popular for their heavenly fragrance, now you have many reasons to plant lilacs.

The first step to make an oil infusion is to dry the flowers or herbs. We’ve covered this before, but in case you need a reminder. You can let the plants air dry by spreading them in a single layer on cheesecloth or a paper towel and letting them dry for several days. You can also tie them in bunches and hang them to dry. The other option is to use a dehydrator set at a low setting.

The next step is to make an infused oil from the dried flowers by steeping them in a carrier oil. Different kinds of oils can be used, including sweet almond oil, safflower oil, avocado oil, olive oil, jojoba oil, or coconut oil. I like a mix of olive and almond. You will add about twice as much oil as your dried flowers. For example, you can add the flowers to a pint jar about halfway, then fill the jar almost to the top with oil.

There are several options for making the infused oil: the slow option: Just add the lid to the jar and put it away in a dark place for 4 to 6 weeks. Shake the jar every once in a while. You can also put the jar in direct sunlight for a couple of weeks to infuse the oil. Or. Fast crockpot method: Add your dried herbs or flowers and oil to the crockpot, making sure that the oil covers the herbs. Heat the oil slowly and keep the crockpot on warm. Try to keep the temp between 120-130 F. Let it heat for several hours. Be sure to keep an old crockpot just for making oils.

Now it’s time to strain the dried lilac from the infused oil. Once you have the lilac infusion without the flowers, add the desired amount to a double boiler, then add the beeswax and shea butter. I used 1/2 cup infusion oil to 1 Tbsp beeswax, and 1/2 Tbsp shea butter for the lilac salve. Stir until the beeswax and shea butter melts, then pour the mixture into clean jars or tins, making about 4 ounces. At this point, you can add essential oils of your choice or leave it natural. Allow the salve to set up until firm. Store in a cool, dark place.

There are so many other spring flowers worthy of your salve making, peony and rose round out my three favorites for spring. Enjoy!

The weather is warming up, and sometimes you just need to quench your thirst with something bubbly. I gave up sodas almost 20 years ago. Diet Coke was my vice until I started noticing my speech was off, went cold turkey and haven’t had a sip since. I know many enjoy soda so I thought I’d share this “better” option, I did try it before writing about it, it wasn’t bad. Like so many things in our lives now, it’s always good to have a alternate to fall back on or to switch to, mainly for the kids. This recipe makes the syrup for your new coke cola, combined with carbonated water, this fizzy mix might not replace the orginal but sure does deserve a try.

Homemade Coke - Cola

2 cups brown sugar (or coconut sugar for a healthier option)

1 cup water

1 cinnamon stick

½ teaspoon ground nutmeg ( whole nutmeg is best )

½ teaspoon coriander seeds

Citrus peels (lemon, lime, and orange, just the zest)

1 teaspoon vanilla extract

Caramelize the sugar: In a heavy-bottomed saucepan, heat the sugar over low to medium heat until it becomes sticky and slightly darkened.

Add water and spices: Pour in the water, stir, and bring to a simmer. Add the cinnamon stick, nutmeg, coriander seeds, and citrus peels. Simmer for 5–10 minutes until the mixture thickens slightly.

Strain and flavor: Remove from heat, strain out solids, and stir in vanilla extract.

Store: Keep the syrup in a sealed container in the refrigerator for up to 2 weeks.

Serve: Mix 1 part syrup to 3 parts carbonated water in a glass with ice. Stir gently and enjoy.

After the Easter celebration has passed, but before the Easter lily fades, use this holy flower for many medicinal purposes. Once called the "white-robed apostle of hope," lilies were found growing wild in the garden of Gethseman after Christ's agony. The beautiful white lilies appeared wherever drops of Christ's sweat fell to the ground in his final hours.

The traditional art of drawing out the flower spirit and brewing it into a natural remedy is how flower essences heal, not to be confused with essential oils.
An essence is the concentrated energy of the plant. A simple way to make this magical potion is the sun infusion method developed by the famous Dr.Bach. Place a clean glass pan on the grass in the early morning hours. Pour spring water to cover the bottom. Place 3 Easter lily flowers in the pan. Allow this to soak up the sun’s rays for at least 4 to 5 hours.
What happens next is truly amazing, the flower’s energy is baked into the liquid, preserving the plant’s personality and transforms it's self in the essence.
When this bottled essence is combined with our own inner energy field, it causes a change in our system. Easter lily essence works to control the tension between our sexuality and spirituality.
Every flower that becomes an essence has its own healing lessons to teach our inner selves. Balance is the key to a healthy soul. The Easter lily also has a strong connection to our female reproductive system and is a powerful detoxifier of the female organs. It has been noted to be a treatment for ovarian cysts. Plus, it also makes a sweet-smelling antiseptic.

Lilies of all species serve us in many ways, and should be valued but researched well before using them in any manner. The Easter lily is a sacred flower, a gift to serve many spiritual needs.
Related to garlic and onions, lilies’ healing agents are in their antimicrobial oil, which makes a soothing lily tincture. Perfect for removing splinters.

To make your own lily tincture, place a handful of lily petals in warm water, pat them completely dry. Gently tear apart the petals by hand and cover completely with rubbing alcohol in a glass bottle. Allow to sit for 2 weeks. Strain the liquid into a clean spray bottle and use it on cuts and splinters.

So many of our medicines are already made from plants that we often forget that the cure might just be right in our gardens or on the windowsill. Trusting the green world that has been here long before us is one way to treat our illnesses or everyday cuts and sprains. You always have the option of turning back to the old ways. You have nothing to lose and only knowledge to gain. Flower essences are fascinating!

When our five kids were younger, getting them to try new foods was a challenge. You can only eat mac and cheese so many times a week! All I asked was for them to take one bite; if they didn't like it, at least they would have tried something new. They were stuck in their comfort zone, but I refused to cater to that. I warned them that if they didn’t explore other food options, there would be consequences – and I held my ground, with a little prank.

One April Fools Day, totally unexpected to them, I whipped up this depression era pie ( photo above ) for dessert. Looks delicious, doesn’t it? It’s a pinto bean pie! You read that right! Made with pinto beans, brown sugar, and sweet spices, this pie isn’t bad. I added the chocolate drizzle to fool them, and it worked! Three out of the five kids said it wasn’t’ bad, the other two spit it out and gave me that look of mistrust. To this day, it’s a laughable moment and still a good prank. Would you try it before knowing it was made with beans? How about after? I’m sharing the recipe; you have time to prank your picky kids or favorite foodie.

Pinto Bean Pie ( Prank Pie )

1 1/2 c. unseasoned cooked pinto beans or a 15 oz. can, unseasoned and drained
1 c. light brown sugar
2 eggs
1/2 c. butter
1 tsp. vanilla
1/4 tsp. each cinnamon, nutmeg, allspice & cloves
pinch of salt

Preheat oven to 350. In a blender or food processor, cream butter, sugar, and eggs. Add the beans and blend till thick and smooth. Add spices and vanilla. Pour pie filling into an unbaked pie shell and bake for one hour or till a inserted knife comes out clean. Chocolate drizzle is optional, but it sure does help with the prank and taste.

Twice a year, I deep-clean the entire house in the fall and spring. As granny hobbies become popular, cleaning like our grandmothers did is not only necessary but also satisfying. Spring cleaning was a custom as old as time, thought to bring good luck. After the long winter, the house needs to breathe, as we do. But, did you know all winter you trapped dust mites in your home, invading everything? Dust mites are tiny, spider-like creatures, invisible to the naked eye. They feed on dead human skin, which is common in bedding, carpets, furniture, and any soft surfaces. They do not bite or transmit diseases, but their feces, urine, and body fragments can trigger allergic reactions. Hello allergies! This was why everything got a good, sterile cleaning. Gross, I know, but the more you know, the healthier the house! And we can’t forget the other creatures, big and small, that live in your home. Pet dander can be serious and never ends. Bugs and mice leave toxic waste behind, all entering our lungs. So, open those windows whenever possible.

Strip the beds on a warm, sunny day, hang out the bedding on a railing or, better yet, the very old-fashioned clothes line, and let the sun naturally sanitize every layer of bedding. Flip your mattress every season. I make a vinegar spray for the mattress and boxspring, equal parts white vinegar and water, with a few drops of lemon essential oil. Smells so fresh, allow to dry before making up the bed with fresh sheets.

That same vinegar spray is also great on the walls. No one washes the walls anymore; you’d be surprised how dusty they get. While the windows are open, wash them well with vinegar water; white is always best for cleaning. Shake out the rugs; they can air out in the sunshine, too. Always sweep from the inside out. This should be done first on your spring cleaning list, so the dust can settle before you tackle other chores. Don’t forget the porch, the entryway that all things “yuck” come inside. Cobwebs are for Halloween!

If you burn wood in the winter or smoke anything, washing the walls will show you another side of dirt. To be safe, wash everything! Make a day of it, teach the kids, grab the hubby for the heavy lifting. Move the furniture out and clean behind it; this is especially important for the fridge, its coils collect everything from dust bunnies to pet hair, draining the operations of your refrigerator. Cleaning isn’t hard; it can be fun, yes, it can, but more importantly, a clean home is a healthy home. A healthy home is a healthy family.