Herbs Hanging in Our Kitchen

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We block the warmth of the morning sun through Eastern windows now. The mud is drying up, leaving chicken prints on the walkways. Fresh green beans and squash made up the bulk of our noonday meal today.

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And so summer is beginning, the heat after the rain bringing garden growth and slower afternoons. But can we talk again about the gardens and the grass in the pasture and wildflowers in bloom? It is that month of June, I suppose, that inspires such excitement.

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This self-seeded tulsi is so fragrant and a wonderful adaptogenic to add to teas or simply munch straight from the garden.

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Daddy had a couple of helpers in clipping and bundling the green leaves and purple flowers to be dried for teas.

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This wild bee balm, however, was entirely bunched and hung by little Abram. It took me a few stop-and-stares on walks around the land, along with a trip to this wonderful page, to realize that we have many, many wild edibles all around us.

Maybe next year I can catch the yarrow and plantain and many others before they are gone. For now I will bottle these herbs up and wait to see what comes next.

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  1. Love all the hanging herbs. The bee balm is such a pretty color! We are surrounded by wild edibles too, but get so busy tending the ones we grow on purpose, that sometimes I forget to forage a bit too!

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