Biodynamic Gardening (and Planting Garlic this Winter!)

Garlic growing at night

Garlic is one of my very favorite herbs. It has amazing health benefits, is the basis of nearly every savory dish I cook, and it's fun to grow.

This impressive bulb can impart energy and vitality, improve digestion and absorption and cleanse the body of toxins. It helps protect the body against the effects of pollution and nicotine. Acting as a powerful antioxidant, garlic helps to slow the aging process and protect against degenerative disease. Garlic is famous as a remedy for heart and circulation, reducing blood pressure and a tendency to clotting, thereby helping to prevent heart attacks and strokes.

The ancient Egyptians knew all about garlic’s energy-giving properties, because the builders of the Great Pyramid at Giza apparently ate garlic to give them strength. The Romans too gave it to their workmen and soldiers to impart vigor as well as courage. To the Greeks, garlic was a symbol of strength. The athletes at the Olympic Games used to chew garlic before taking part to improve their chances of victory. Since such times until the present day garlic has been much valued for its great ability to ward off infection, to combat food poisoning, diarrhea, dysentery, wind and colic.

It is an effective antibacterial, antiviral, anti-fungal and anti-parasitic remedy, shown to be equal to antibiotics such as penicillin. Garlic is excellent for sore throats, coughs, colds, flu, bronchitis, and asthma. It helps to clear phlegm, sinus congestion, and hay fever. It also helps to reestablish beneficial bacterial population in the gut after an infection or using antibiotics; a good remedy for candidiasis and thrush. By enhancing the secretion of insulin, it can help lower blood sugar in diabetics. The sulfur compounds in garlic are thought to have anti-tumor properties, protecting the body against cancer. Regular intake of garlic may significantly lower harmful cholesterol and thereby protect against heart and arterial disease.

A tip from Anthony Williams, the Medical Medium, author of Life-Changing Foods: “If you feel like you’re coming down with something like a sore throat, cold or flu, mince one raw clove of garlic and mash it into half an avocado, banana or some cooked potato. Repeat this three times daily until you feel better.”

I plant garlic (and all of my veggies, flowers, and herbs) according to the principles of BIODYNAMICS. Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production, and nutrition. It was first developed in the early 1920’s based on the spiritual insights and practical suggestions of the Austrian writer, educator, and social activist Dr. Rudolf Steiner. Think of biodynamics as a way of honoring and collaborating with the earth. It represents scale in thinking – a view of all life as energy or consciousness. When we consider what is taking place energetically in the cosmos, we can begin to see how all life invisible forces both in the cosmos and in the earth; that is, all life is affected by Astronomical Rhythms, Seasons & Elements.

Garlic scapes (the stem part of the garlic...the bulbs that we are used to eating are underground) in their prime.

I love using the Stella Natura biodynamic calendar, even though it makes my brain feel really small each time I read it. I apply these principles whether I’m planting or harvesting from my kitchen/medicinal herb garden, planting seeds that are favorable with the astronomical rhythms, making compost tea for the plants and the soil, or preparing tinctures that restore and harmonize the vital forces of all living things.

The biodynamic calendar categorizes plants into 4 groups: plants that we grow for their ROOTS (carrots, beets, sweet potatoes), plants that we grow for their LEAVES (lettuce, spinach, cabbage), plants we grow for their FRUIT (peas, tomatoes, raspberries, apples), and plants we grow for their FLOWERS (echinacea, borage, cauliflower, broccoli). The calendar is essentially a schedule - over the course of any nine days, there are specific times to work with each of these 4 groups.

Fall into winter is a great time of year to plant root veggies and garlic.
The best days to plant ROOTS (garlic!!) in 2020 are:

December 17th, 18th, 26th, 27th, 28th

Garlic grows in the most amazing and unexpected way. The bulbs that we are familiar with seeing and eating grow underground, while the scapes of the garlic grow tall (nearly as tall as me!) with silly, long beaks, reminiscent of a children's book character. If you plant your garlic on one of the root days this fall, you can expect to see fully grown garlic in your garden in July 2021.

To harvest, gently unearth the bulb from the soil and be sure to dry fully before using. Garlic adds wonderful flavor to almost any dish, and can also be used raw in pesto, or for medicinal purposes. ENJOY!

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RESOURCES for More Information on Biodynamics

Stella Natura - Biodynamic Calendar
A Way to Garden - Planting by the Cosmic Calendar
Oregon's Wild Harvest - What is Biodynamic Farming?
Today Show Video - Biodynamic goes further than Organic

Garden garlic

In Your Garden: Time to Plant Peas!

Listening to my intuition and feeling my way into the May garden, I realized that it’s time to plant more snap peas. According to the 2020 biodynamic calendar, May 1, 2, and 3 are “fruit” days (more about biodynamic gardening / planting here). Fruit plants include all the plants whose fruits we use: beans, peas, grains, cucumbers, pumpkins, lentils, sweet corn, pepper, rice, tomatoes, zucchini, strawberries, tree and bush fruits. The timing for some of these plants should happen later in the growing season, depending on your location. From where I am in the Northeast, I’m just now getting to my snap peas, and planning on sowing every 2 weeks until mid/late June for a continuous supply.

Snap peas have a special place in my heart, for many reasons. I love the way they climb, holding on so tenderly to the structure that is put in place for them. They are one of the first plants to yield sweet and crunchy nourishment. They taste amazing fresh off of the vine (and don’t even need to be combined with anything), but here are a few ways to incorporate them into your cooking!

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GREENS N GARLIC

Serves about 6

This recipe lived inside my fingertips for the longest time - I often don’t measure and frequently substitute with unexpected gifts from the garden and market. But this was one that just tasted so good I had to write it down and share it. The inspiration for the snaps came when Nicola arrived from San Francisco one spring with a paper bag of snap peas from her local farmer’s market. We loved the flavor so much that I saved some of the pods to dry the peas for next year’s planting. We’ve been keeping it going in our Old Greenwich kitchen garden for years now. Even though this dish is pretty darn special during pea growing season, we still make it without the snaps for the other months of the year. 

1 large head of broccoli
1 bunch of curly kale
Seasonal bunch of snap peas (14-16 pods)
1-2 tablespoons unfiltered olive oil
4 cloves fresh garlic, chopped
Crushed red pepper flakes to taste
Sea salt & fresh ground pepper to taste
1 tablespoon fresh lemon zest

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1. Prepare a large pot fitted with vegetable steamer and fitted lid. Fill the bottom of the pot with about 2 inches of water. Set aside.
2. Rinse the broccoli. Peel the outer layer of stalk with a vegetable peeler to remove the woody fiber. Cut 1-2 inches off from the bottom of the stalk and discard. Using both florets and stems, cut into large bite sized pieces. Place into the vegetable steamer.
3. Rinse kale leaves. Holding the stalk in one hand, pull the leaves from the stem with the other. Discard or compost the stem. Tear the leaves into bite sized pieces. Place kale into vegetable steamer.
4. If snap peas are in season, rinse and remove the strings. Set aside.
5. Steam the broccoli and kale until they brighten in color, about 3 min.
6.Carefully remove vegetables from the steamer and drain the water from the pan. Add back in olive oil, chopped garlic, snap peas, steamed broccoli and kale. Stir-fry a few minutes over medium heat to blend.
7. Season with crushed red pepper flakes, salt and fresh ground pepper to taste.
8. Transfer to a large serving dish, garnish with fresh lemon zest.

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PEAS & PASTA

Serves 2 generous portions, or 4 as a side

This is another recipe that I didn’t really write down until just now, but just know that by combining these ingredients you will have a delightfully simple meal that takes hardly any time at all to prepare. If you have any pancetta, or want to add a little lemon zest before serving, I’m sure either or both would be a lovely addition.

2 cloves garlic
1/4 onion, chopped
1 tablespoon ghee or butter
1 tablespoon unfiltered olive oil
1 tablespoon chopped fresh herbs - parsley, basil and oregano are wonderful. You could also use a scoop of pesto if you have it on hand.
1/2 cup or more chicken or vegetable stock
1 cup fresh shelled peas (ok to sub with frozen peas)
Salt & fresh ground pepper to taste
1/2 box of your favorite pasta

Optional Garnish: Grated Pecorino, flaky salt, fresh ground pepper, crushed red pepper

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1. Chop onion, mince garlic. 
2. Gently melt butter/ghee and olive oil in a medium skillet over med/low heat.
3. Add onion & garlic. Saute until softened but not browned. About 5 minutes. If you are doing pancetta, you can add this now too.
4. Stir in fresh chopped herbs or pesto
5. Add stock and peas. Cover the pan and allow to simmer while you prepare the pasta.
6. Strain pasta, transfer to a bowl and top with peas and sauce.
7. Garnish with pecorino and spices of your choosing.

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SPROUTED GRAIN CHIPS WITH PEAMOLE DIP

CHIPS:
Sprouted grain tortilla wrap (you can find these in the refrigerated section of most health food markets)
Olive oil
Celtic sea salt to taste

DIP:
2 cups fresh frozen organic peas at room temp
2 tablespoons olive oil
Juice of 1 lemon
1 medium clove garlic
1/2 teaspoon sea salt
1 diced tomato

Optional Garnish: Fresh chopped mint

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 1. Cut tortilla wrap into bite sized chip wedges (as you would cut a pizza into 8 slices). Transfer to a large bowl. Drizzle with a little olive oil. Sprinkle with sea salt to taste. Transfer to baking sheet and bake in preheated 350 degree oven until golden brown and crispy, about 15 minutes.
2. To make dip, blend all ingredients except tomatoes in food processor. Add diced tomato after blending and mix well. Garnish with fresh chopped mint.
3. Enjoy the dip with freshly baked chips or fresh veggie crudités or both!

Honoring the Creative Soul Within

When it feels like the world around me is spinning, stirring up fear and chaos, I recognize that there is an energy that’s seeking to balance itself. In these times, I look to activities that help me to feel grounded and centered. Sometimes, that means making art, going for a walk with a friend, doing a meditation, or cooking - one of my biggest and most fulfilling creative outlets.

In times of distress, I intuitively start rummaging in the pantry and pulling out vegetable drawers, thinking of something to make that will bring a sense of order and balance to the chaos. We all have our go-tos for creative expression - mine happens to be rooted in the kitchen, the garden or my art table in the studio. My husband has the mind of an inventor - he’s always looking to build, design and combine different materials, curating beautiful spaces, or creating simple tools that make everyday tasks feel effortless.  Whatever your special and unique talent is I would encourage you to tap into it, use it and then share it with others. In these dystopian and strange times, we are actually being the given the gift of solitude. It can feel wildly stressful to take steps back from work, exercise, and friendships, but we don’t have to quarantine our creativity. If time feels a bit slower for you because you are working fewer hours or spending less time in social situations, I encourage you to fill it with whatever creative activity feels right: drawing, making jewelry, planting seeds in your garden, cooking from a new recipe or new book…

This is the perfect time for our creative ideas to incubate and for our inspirations to move forward. To slow down and take in the beauty of emerging Spring. To listen to the birds that are welcoming us to their world. It is a time to plant seeds and to live in the blessings of their potential. This year, when the time is right, I will plant lettuce, kale, sugar snap peas, Holy Basil, Italian parsley, collard greens, carrots, beets, nasturtium, zinnia and sunflowers as I patiently wait for the garlic to grow from the bulbs that I planted last fall, and for the perennials like echinacea to peek out from their winter respite. I believe that what we plant and what grows in our environment has the capacity to heal on multiple levels. This summer, when my seeds have (hopefully) emerged into happy plants, I look forward to sharing them with others - trading my friend Lisa herb bundles for her homegrown tomatoes, using my echinacea plants for tinctures, and incorporating my garden into interactive cooking workshops.

Seed companies like Hudson Valley Seed Company and Turtle Tree Seeds honor the growing cycles of the earth, offering up both organic and biodynamic seeds. When the time is right for your growing season, find a sunny garden spot, or pot or a tray on a windowsill and put your hands in the soil. Let’s create vibrant health and well-being together as we give these seeds a chance to fulfill their destiny - which is to bring forth life, healing, and regeneration. I honor the creative being in all of us - the researchers and scientists, the farmers, teachers, doctors, dancers, musicians, artists, homesteaders, mothers, fathers, elderly, children and all ages and vocations between. 

Skin Healer // Behind the Scenes of a Rooted Angel Product

Plantain, growing in the garden.

Skin Healer came from my experience with the plants in our garden. One year there was an abundance of plantain growing amongst the herbs, flowers and vegetables. Plantain is considered a weed by some gardeners. My friend David Miles told me it was edible and rich in calcium and minerals. I tried eating it raw - it was a bit chewy and stringy, a good workout for my teeth and jaw. Then I tried it in a stir fry with some other hearty greens and some fresh chopped garlic.

Fast forward a few weeks… I was working in the garden and nicked myself with a garden shear. With a bleeding finger I looked down for something to wrap around the wound until I could clean it out with some soap and water. There was the plantain leaf - wide, flat, easy to wrap and felt cooling on this fiery cut. Later I learned that the Native Americans called the plantain a green bandaid! Pretty cool when that synchronicity happens. That was the start of the making of Skin Healer. I learned how to make botanical oils from several other plants like comfrey, St. John’s wort and calendula flower. Blending these with beeswax and plantain is the basis of this product.

Recently I felt called to add a new Skin Healer to the apothecary. It has all the basics of the original, with the addition of Sea Buckthorn Pulp extract and Patchouli Essential Oil. 

Sea Buckthorn is a plant that is native to Europe and Asia but can easily grow in North America into a beautiful bush or tree. The female plant produces the most stunning shiny orange berries. The medicinal uses of Sea Buckthorn go back as far as 618-907 A.D., with references found in Ancient Greek and classic Tibetan medicinal texts. The berries are considered a nutrient-rich superfood; rich in vitamin C, carotene, vitamin E, malic and succini acids, amino acids and other bioactive compounds. It also is a super source of omega fatty acids 3, 6 and 9, plus the rare omega-7 essential fatty acid, which can keep your skin looking firm and lifted. We’re talking about superfood for your skin! 

Patchouli essential oil has its own sacred personality and purpose. It works with calming anxiety and depression. It is anti-fungal and anti-inflammatory, and is also used topically as a wound healer.

There are so many plants with multi-dimensional medicinal purposes. I feel honored to be invited into their kingdom to learn about their healing properties and to be able to offer up their gifts.

Green Beginnings // Awaiting Spring

Plants just make me happy. How grateful I am for the nourishment that the plant kingdom provides for us - physically, emotionally, spiritually. I've experienced great delight when seedlings that I've planted push through the soil, on their way to becoming a perfect example of the what the architects of their plant kingdom designed for them. In other moments, I've felt angst and guilt when some of these little seeds don’t make it. Too much or not enough sun, proper soil, water, wind, etc. As much as I try to follow a rhythm of planting according to the biodynamic calendar, sometimes it's really humbling to realize that I’m just a small part in this giant wheel of creation.

With or without my participation, the seasons will change. The plant that at one point was blooming, blossoming and flourishing will decay and wither, until the next cycle starts up again. 

One of my favorite places to source seeds from is the Hudson Valley Seed Library

Yes, there are some basics to keep in mind. Having nutrient-rich soil and a knowledge of how much sun you have is a good place to start. A dear friend and colleague, David Miles, taught me how to make sun charts, to map when and where the sun was strongest and to notice the shady spots. I think a few things have changed on our property since the last time I made these charts. There are some trees that came down in the last few storms, opening up new possibilities for plantings.

Now is a time of year when many seeds are ready for planting - whether they start as seedlings inside, under grow lights or if they are planted directly into the soil outside. There is something so magical and joyful in watching the tender shoots make their way out of the tiniest little seeds. This year I’ll continue to sow chard, kale, collards, holy basil, Italian parsley (with seeds saved from Italy!) all indoors; along with zinnias and calendula. Some of these botanicals will be offering up their healing gifts in the salves and tinctures that I’ve made for the apothecary.

Not only do I like to grow herbs and plants for use in the kitchen, but I also love to grow flowers. There are the plants that nourish us physically as they are meant for cooking or teas (garlic, kale, rosemary, etc) and ones that nourish us emotionally with their visual beauty. 

One of my favorite flowers to grow is the sunflower, which I started growing 4 years ago, after we returned from a trip to Italy. There, I was gifted a sunflower seed head from my ancestor’s garden in Calabria. Oh my, I never knew how emotional I could get when planting these little gems of gold, all destined to open up their smiling sun faces in the month of August, in the sign of Leo (I can't help but think of a lion's mane when I look at sunflowers!). I remember that year wanting it to be a surprise birthday gift for my husband, but that’s another story for another blogpost.

In the meantime - here’s a simple green drink to help cleanse our internal rhythms. As I begin to plant seedlings indoors in preparation for gardening season, I'm feeling excited by Spring's arrival and inspired by the color green. This drink is in honor of a new season, new beginnings, new growth and renewal. Something to sip as you’re contemplating clearing out a closet or perhaps starting to grow your own fruits, vegetables and herbs. 

Cheers!

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EMERALD GREEN DRINK
(makes a little more than 2 cups)

1 packed cup of fresh mixed herbs - Italian parsley, cilantro and dandelion greens
1/2 T chopped fresh ginger
1 c fresh squeezed grapefruit juice
1 1/2 T fresh squeezed lemon juice
1 T raw honey
1 c spring water
Dash of cayenne pepper

Place all ingredients in a high speed blender and blend until the leaves liquify. Allow to stand for an hour or two. Strain and discard the solids. Enjoy!

Love as the Center

What if religion was each other?
If our practice was our life?
If prayer was our words?

What if the temple was the Earth?
If forests were our church?
If holy water-the rivers, lakes and oceans?

What if meditation was our relationships?
If the Teacher was life?
If wisdom was self-knowledge?
What if Love was the center of our being?

SNEAK PEEK: Rosemary Shortbread Cookies

I once attended an herbal healing workshop in San Francisco with my daughter Nicola. In this charming and welcoming carriage house, we took our seats around a large table. In front of each seat were alchemist’s tools – herbs and spices, small plates, glass bottles, measuring spoons, strainers and solvents. One of the herbs we worked with was rosemary.

The instructor was guiding us in the making of a rosemary infusion, and told us to hold a sprig up to our 3rd eye and tune into the energy and healing properties. I had had a sinus headache, having just arrived a few hours earlier from the East Coast. Following the herbalist’s instructions, I held the rosemary to my forehead and closed my eyes. Within minutes, the tension around my eyes and temples relaxed. The more I relaxed, the better I could breathe and eventually to the point where I started to hum in a rhythm with some ancestral memory!

Thinking back now, it was pretty amazing to receive such a potent and immediate response from this herb that is known as the herb of remembrance. I invite you to try this Rosemary Shortbread Cookie recipe that was made in memory of that time in San Francisco.

Rosemary:

• Is a potent antioxidant that helps slow the aging process
• Is a warming herb & yang tonic that supports the heart, kidney, liver, lung and spleen functions
• Reduces the risk of heart disease and cancer
• Is recommended for headaches, chronic fatigue, poor appetite, low blood pressure, and weak circulation
• Lowers cholesterol, eases muscle and rheumatism pains
• Treats lung congestion, sore throat, and canker sores
• Stimulates the nervous system, supports mental functions and memory, helps relieve a sluggish gallbladder
• Is often used in penetrating liniments and for lustrous hair in hair rinses
• Is an especially good tonic for the elderly.
• In tea form, buffers or alkalinizes an overly acidic stomach, it is also a good aspirin alternative for treating headaches, gas and fevers. To make the tea, steep a large sprig of fresh rosemary in 1 cup just boiled water for 10 min. Strain, sweeten if desired, and drink.

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ROSEMARY SHORTBREAD COOKIES
Makes 20 cookies

½ c unrefined coconut oil, melted
¼ c grade B maple syrup
1 ½ c brown rice flour
¼ c coconut sugar
1 1/2 tablespoons fresh chopped rosemary leaves

1) Preheat oven to 350.
2) Mix melted coconut oil and maple syrup in a medium sized mixing bowl. They won’t fully combine, but give it a little stir.
3) Add brown rice flour and coconut sugar to the mixture and combine.
4) Add chopped rosemary and combine.
5) Scoop a Tablespoon of dough into the palm of your hand and press together to form into a small cookie, then place onto parchment lined baking sheets. Bake for 14-16 minutes. I err on the side of less time!

Please Note:
- It’s best to buy organic, unrefined, cold-pressed coconut oil.
- It’s best to use organic and non-GMO ingredients.
- If pregnant, rosemary is not advised as an herbal remedy or an essential oil. A little, as an occasional herbal seasoning, is not, however, problematic.

Food Alchemy | The Making of a Cookbook

Someone once told me that miracles are higher laws happening on a lower plane. I like to think that we participate in the creation of miracles all the time. Whenever I plant a seed in my garden and watch it sprout, grow and bloom I feel as though I'm witnessing nature's miracles. This is alchemy in action - the transformation of one small thing (a seed) into something much larger (a flower, a medicinal herb). The concrete, physical manifestation of a seed into a fully grown plant is remarkable (how could something so tiny grow into something as large as a long stalk of garlic or a giant pumpkin?), but is far outweighed by the mental, spiritual and bodily effects that plants have upon us. Flowers have the ability to make us smile; echinacea, the ability to remedy the common cold; rosemary, the ability to help us better remember; sweet potatoes, the ability to sustain our energy for long periods of time...I could go on and on.

I'm not sure exactly when, but there was a point at which I began to understand the idea that food is so, so, so much more than what is on my plate. Grocery stores, farmers markets, recipes, cookbooks all create a tangible starting point for us to think about food. But when I take a moment to reflect on how each item of grocery store produce came to arrive in my kitchen, I'm reminded of the remarkable journey that began with a seed.

When any of us cook a dish, the individual journeys of each ingredient alchemize to create one meal - indeed the whole is greater than the sum of its parts. When we prepare food thoughtfully and eat it slowly, our senses come alive to their true purpose - they experience all of the bounty and nourishment that Mother Earth offers us.

Thinking deeply about a plant's journey from seed to sprout to maturity has intensified my love for cooking. By the time I'm picking up a bunch of carrots from the grocery store, those carrots have already gone through a lifetime of experiences. 

Prop-styling on set with my husband, Bob

I celebrate Mother Nature's bounty by developing original recipes featuring many of the fruits, vegetables and grains that I'm truly amazed by.  Over the last 20 years, I've experimented with hundreds of recipes - from my ancestry, from my husband's ancestry, from friends, from friends of friends, from cookbooks, from blogs. Fast forward -  these recipes are being transformed into a BOOK. I’m writing a book. I'm writing a book with my daughter, Nicola. I'm pinching myself because I can hardly believe that it's happening! Heritage, Celebrating Family Recipes is about food alchemy and nourishment. It’s about sustaining yourself, your loved ones and Mother Earth.

The recipes in this book were born of an intuitive sense of how to combine ingredients (avoiding many common allergens like soy, dairy, gluten and sugar) and with deep gratitude for the sustenance that the food itself provides.

This book will meet you wherever you are - whether it's your first time dabbling in the kitchen or if you're an experienced chef. You'll find that there are simple recipes (as simple as a sprig of rosemary in hot water). Other times, you’ll be asked to grow and stretch beyond what you think you have time for. Behind all of the written formulas is a space for you to experience creativity, light, joy and wonder. When we prepare food with consciousness, the senses come alive and sparkle with a bone-forming, skin-glowing shout out from your taste buds and belly saying, "Damn that’s good!" Thank goodness that Mother Earth knows how to womb those sacred seeds to provide sustenance for her children.

Heritage is a self-published book that is the brainchild of Laura and her daughter, Nicola Parisi. Together they are writing, prop-styling, food-styling and photographing this collection of recipes. Stay tuned for publishing date!

A Reminder to Plant Garlic!

I can't emphasize enough how easy it is to plant garlic! According to principles of biodynamic farming, there are a few prime opportunities left on the 2017 calendar to plant it.

Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production and nutrition. It was first developed in the early 1920’s based on the spiritual insights and practical suggestions of the Austrian writer, educator and social activist Dr. Rudolf Steiner. Think of biodynamics as a way of honoring and collaborating with the earth. It represents scale in thinking – a view of all life as energy or consciousness. When we consider what is taking place energetically in the cosmos, we can begin to see how all life invisible forces both in the cosmos and in the earth; that is, all life is affected by Astronomical Rhythms, Seasons & Elements.

The biodynamic calendar categorizes plants into 4 groups: plants that we grow for their ROOTS (carrots, beets, sweet potatoes), plants that we grow for their LEAVES (lettuce, spinach, cabbage), plants we grow for their FRUIT (peas, tomatoes, raspberries, apples), and plants we grow for their FLOWERS (echinacea, borage, cauliflower, broccoli). The calendar is essentially a schedule - over the course of any nine days, there are specific times to work with each of these 4 groups.

The best days to plant ROOTS (garlic!!) in 2017 are:
December 3, 11, 12 or 13

If you plant your garlic on one of the root days this fall, you can expect to see fully grown garlic in your garden in July 2018. Here's how to do it:

1. Find a mostly sunny part of the garden and prepare the soil to receive a clove of garlic (take one head of organic garlic and break it into individual cloves leaving the paper on).
2. Dig a hole about twice the height of the garlic clove (about 1 1/2 inches deep).
3. Place the clove in the hole, pointy side up. You can do a row of garlic, spaced about 4-6 inches apart. 
4. Cover the cloves with the soil, a little water, and then top with about 3 inches of salt hay or leaves to keep them warm for the winter.  I like to offer a prayer of intention, welcoming them to the garden and thanking them for sending their roots into the soil, may they find their way effortlessly and freely into another dimension of themselves in the coming year.

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RESOURCES for More Information on Biodynamics

Stella Natura - Biodynamic Calendar
A Way to Garden - Planting by the Cosmic Calendar
Oregon's Wild Harvest - What is Biodynamic Farming?
Today Show Video - Biodynamic goes further than Organic

Healing Herbal Bath Vinegar & Sipping Tonic

Holy Basil

HEALING HERBAL BATH VINEGAR

(Makes 1 quart)
3/4 cup finely chopped fresh rosemary
3/4 cup finely chopped fresh lavender
3/4 cup finely chopped fresh holy basil (tulsi)*
32 oz (1 quart) apple cider vinegar

Rosemary

1. Fill a glass jar with the fresh herbs. Pour the vinegar over the ingredients, filling the jar to the top with the vinegar. Make sure that the vinegar covers the ingredients by at least a couple of inches.
2. If you are using a metal lid, cover the opening of the jar with two sheets of wax/greaseproof paper, and then put the lid on or use a plastic lid.
3. Store vinegar in a cool, dark place for one month. Shake it once in a while and occasionally check to see if you need to add more vinegar, as some of the plant material may have soaked it up.
4. After 1 month, strain the fresh herbs from the vinegar. Discard the strained ingredients into the compost. The liquid left behind is your herbal vinegar. Store the vinegar in a container in a dark cabinet out of heat, light and temperature variation. It should last for about one year.

TO USE: Add ½-1 cup of this vinegar to your bath to soothe the skin and promote healing and regeneration to the body, soul and spirit. Or, take orally by sipping on 2 tbsp of this tonic before or with your meals as a restorative digestive.

*Fresh holy basil is harder to come by unless you grow it. Dry holy basil is easier to come by, or you can also substitute fresh basil (the kind you would use to make pesto)!

NOTE: you can make this herbal vinegar any time of year (even in the winter!) with dried herbs – just reduce the quantity to ¼ cup of each herb. Use the same process for storing and straining. I love using sourcing bulk dry herbs from Mountain Rose Herbs. They offer Fair Trade Certified herbs, essential oils and other products -  most of which are organic!

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Lavender

THE QI OF HERBS || MEDICINAL BENEFITS:

ROSEMARY || Rosemary is known as the herb of remembrance - it assists in releasing absentmindedness, forgetfulness or hypoglycemic tendencies. Rosemary is an excellent stimulant and warming herb, it improves poor circulation, lowers cholesterol, eases muscle and rheumatism pains and treats lung congestion, sore throat and canker sores. If you've ever woken up with a bit of a foggy brain, cut a sprig of rosemary, pop into a teacup and brew with hot water for about 6-8 min. Ahhhh, release!

LAVENDER || Lavender has long been used to decrease anxiety, induce relaxation and promote sleep. It also helps with pain, wounds, burns, depression, headaches, dyspepsia and bug bites.

HOLY BASIL ||  Holy Basil is one of the most sacred plants in India, and is often kept in courtyards and houses for its purifying and beneficial influence on its surroundings. Know as the elixir of life, queen of herbs and Mother Nature of medicine, it promotes optimal function of the lungs and heart, bolsters the immune system, heightens awareness and promotes mental clarity. Today's plant scientists have classified Sacred Basil as an adaptogen - a substance that helps us adapt mentally and physically to stressful circumstances.

APPLE CIDER VINEGAR || AC Vinegar is excellent for extracting minerals from herbs, it helps the body's acid/alkaline balance and assists in digestion. Additionally it is particularly beneficial for health, being antibacterial and antifungal, boosting the immune system.