Once again I so appreciate your introduction to an herb I know of, but have never used. Love that picture of the 3 tall Elecampanes in bloom! After always turning away from horseradish as being way to strong for me, I have recently been learning how to add it in tiny amounts as a flavoring. I am quite enjoying this and it does have a good effect on my mind and body. 'Opening up' is one way to express the feeling. Now I am curious about Elecampanes! I am wondering if it might have a side benefit of deterring some critters from the garden? Even deer? That could be useful.
Yes, I used to be the same way about Horseradish. It's a minor note in the syrup but I think it contributes significantly to that "opening" and expansive effect. Ginger is sometimes called a "driver" because it drives and disperses the effects of other herbs it is working in tandem with in a formula. It is both warming and cooling. It warms the core but because it improves circulation and drives the heat from the center out to the extremities, it can ultimately be cooling, especially for a fever or infection. This trio of herbs is a favorite combo for me.
Deer are an issue here, too, but in the decade or more since I started growing Elecampane they have never touched it. I moved some from the garden bed near our house to the woodland (edge) garden further from our home this fall. We'll see if they show interest in it there. 🤞
All good things to know Leenie. I am using ginger more these days, too. I have already started to use a dab more horseradish. Could become a true horseradish connoisseur with time. LOL
For various reasons I can no longer eat either onions or garlic. Until several years ago, I ate both more or less daily. I now substitute things like celery and various peppers with some good results. The dabbling in horseradish is another effort to give some zest to my meals. A successful example is a chip/veggie dip of cashew yogurt with a small amount of vegan mayo and 1/2 teaspoon of prepared horseradish and any herbs of choice. I like a teaspoon of mixed dried Italian herbs.
On the deer thingy, I was thinking that deer might not like the smell of Elecampane enough that one could use it to protect other plants planted near by. Good to know of your experience of deer leaving it alone!
Oh, that dip sounds delicious! I’m going to try it. I can't eat raw onions or Garlic (unless they're fermented in apple cider vinegar), but I can still handle them cooked.
There are lots of ways to vary the dip with things like minced parsley or tomato paste, etc. I used to enjoy onions that had been allowed to soak in vinegar, on their own or in things like potato salad and tuna salad.
My mother had the Scandinavian custom of setting a tall glass or slender pitcher with ice water and cleaned green onions and long slender shafts of celery at the table to be passed around and eaten with our meals. I loved onions in many cooked dishes. Now that I have gotten used to not having them, I do notice the flavor of what I am eating more keenly. So there is more pleasure in cooking as a result of giving them up. Something I had not expected would be so, at all. Thanks again Leenie for sharing your knowledge and experience of using herbs!
I moved my Elecampane bed for the first time ever last fall. I am anxiously awaiting the first signs of life from the new bed where I moved the plants. This is a plant I highly value so if I don’t see some stirring soon I will start some of the seeds I saved. The Mugwort that I also moved is sprouting so that gives me hope. Patience!
Once again I so appreciate your introduction to an herb I know of, but have never used. Love that picture of the 3 tall Elecampanes in bloom! After always turning away from horseradish as being way to strong for me, I have recently been learning how to add it in tiny amounts as a flavoring. I am quite enjoying this and it does have a good effect on my mind and body. 'Opening up' is one way to express the feeling. Now I am curious about Elecampanes! I am wondering if it might have a side benefit of deterring some critters from the garden? Even deer? That could be useful.
Yes, I used to be the same way about Horseradish. It's a minor note in the syrup but I think it contributes significantly to that "opening" and expansive effect. Ginger is sometimes called a "driver" because it drives and disperses the effects of other herbs it is working in tandem with in a formula. It is both warming and cooling. It warms the core but because it improves circulation and drives the heat from the center out to the extremities, it can ultimately be cooling, especially for a fever or infection. This trio of herbs is a favorite combo for me.
Deer are an issue here, too, but in the decade or more since I started growing Elecampane they have never touched it. I moved some from the garden bed near our house to the woodland (edge) garden further from our home this fall. We'll see if they show interest in it there. 🤞
All good things to know Leenie. I am using ginger more these days, too. I have already started to use a dab more horseradish. Could become a true horseradish connoisseur with time. LOL
For various reasons I can no longer eat either onions or garlic. Until several years ago, I ate both more or less daily. I now substitute things like celery and various peppers with some good results. The dabbling in horseradish is another effort to give some zest to my meals. A successful example is a chip/veggie dip of cashew yogurt with a small amount of vegan mayo and 1/2 teaspoon of prepared horseradish and any herbs of choice. I like a teaspoon of mixed dried Italian herbs.
On the deer thingy, I was thinking that deer might not like the smell of Elecampane enough that one could use it to protect other plants planted near by. Good to know of your experience of deer leaving it alone!
Oh, that dip sounds delicious! I’m going to try it. I can't eat raw onions or Garlic (unless they're fermented in apple cider vinegar), but I can still handle them cooked.
There are lots of ways to vary the dip with things like minced parsley or tomato paste, etc. I used to enjoy onions that had been allowed to soak in vinegar, on their own or in things like potato salad and tuna salad.
My mother had the Scandinavian custom of setting a tall glass or slender pitcher with ice water and cleaned green onions and long slender shafts of celery at the table to be passed around and eaten with our meals. I loved onions in many cooked dishes. Now that I have gotten used to not having them, I do notice the flavor of what I am eating more keenly. So there is more pleasure in cooking as a result of giving them up. Something I had not expected would be so, at all. Thanks again Leenie for sharing your knowledge and experience of using herbs!
Thanks you, as always, appreciate your knowledge.
Nice to see you here, Nikki! Thanks for reading.
I moved my Elecampane bed for the first time ever last fall. I am anxiously awaiting the first signs of life from the new bed where I moved the plants. This is a plant I highly value so if I don’t see some stirring soon I will start some of the seeds I saved. The Mugwort that I also moved is sprouting so that gives me hope. Patience!