Tuesday, April 10, 2012

Myosotis sp. aka forget-me-not

©Allisonians

Myosotis sp.

For-get-me-not
I used to say,
Now I say, "Who knows me?"


How Did the For Get Me Not get it's name?
Here's a link that will tell you why~



~~~~~~~~~~~~~~~
Here are some herbal usage links;

WoW Webmed says it's uses, lungs and nose bleeds;

Whooping cough and broncitis;

And this from a tea company, oh my goodness:D;

Tea helps to reduce high blood pressure, smoothes the nerves and promotes restful sleep. It also promotes skin beauty and drank for slimming purposes. This tea can be mixed with rose bud, stevia sweet leaf or honey to enhance its flavor.

That's all for now folks,
So, I now have forget~me~nots tea! I am a happy girl! My neighbor has been spraying chemicals like crazy and I am down wind from them. I didn't smell it, but I tasted it! I am sad, but have to live in a world, as we all do, with huge diversity. I don't know how anyone can dislike a dandelion, but I am bias and neighborly, well sort of. I will not miss this, but I know that diversity is everywhere and is what makes the world great as well.

Tootles :DPhoto is mine for the liking! HUgs and such :D




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2 comments:

  1. Comfrey CottagesApril 11, 2012 at 12:51 PM

    I love that tea cuppa link! I never knew all this about forget me nots! How sweet of you to share with all of us! I hope mine comes up this year so I may try it as a tea too! I always just grew it because it is so pretty! love and hugs xxxx

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  2. AllisonianApril 11, 2012 at 1:45 PM

    Thank you! I thought the tea cuppa link was great too! I will have tons of Myosotis by the end of the month. I can definately share and would love to do so! I have sooo many little babies of it everywhere. I must need it! My children loved it when they were little. One even got introuble because we didn't have it in our yard yet and she went down to the neighbors and pulled some up! For shame, right! It was soo funny to think that my daughter got in trouble over it, but it was a coveted little herb by my ancient bestie and one of my best neighbors. I miss her! Her name was Bird(Bert for Roberta, but we called her Bird) :D Love and hugs :D

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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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