Garden Faerie Botanicals

In this episode of 'In The Garden With Susan', I talk about the following flowers: Cosmos Phlox Eggplant Flowers Echinacea Flowers Amaranth Flowers Meadowsweet Chicory Flowers See you in the garden!

In this episode of 'In The Garden With Susan", I get into some interesting edible flowers that are off the beaten path. I talk about: Mullein (Verbascum thapsus) Edibility: Mild, slightly sweet, aromatic. Uses: Brewed in teas for soothing respiratory problems, infused in oils for earaches and skin inflammations, added to salads and desserts for color and mild flavor. Preservation: Dried for teas or infused in oils. Onion Flowers (Allium species) Edibility: Mild onion flavor. Uses: Garnishes for salads and soups, flavoring in vinegars and oils, lightly sautéed in dishes. Preservation: Dried, pickled, or frozen. Dill Flowers (Anethum graveolens) Edibility: Slightly stronger dill flavor than the leaves, sweet and grassy. Uses: Used in pickling, flavoring soups and stews, making flavored vinegars or oils. Preservation: Dried or frozen, can also be used to make dill flower vinegar. Snapdragon (Antirrhinum majus) Edibility: Mild, slightly bitter. Uses: Garnishing salads, desserts, and cocktails, used in decorative ice cubes. Preservation: Dried for decorative purposes or used in crafts. Radish Flowers (Raphanus sativus) Edibility: Mildly spicy. Uses: Garnishing salads, soups, sandwiches, and butter/cream cheese spreads. Preservation: Best used fresh but can be stored briefly in the refrigerator or frozen in ice cubes. Hollyhock (Alcea rosea) Edibility: Very mild, slightly vegetal. Uses: Edible garnish on salads, desserts, and cakes, dried for teas. Preservation: Dried or frozen in floral ice cubes. Magnolia (Magnolia spp.) Edibility: Citrus-like, ginger, or spicy flavor. Uses: Infused in teas, added to salads, pickled, used in baking, and made into syrups. Preservation: Dried, frozen, or candied. If you would like to grow some dill, you can find seeds at my online seed store: https://gardenfaeriebotanicals.ca/pro... This podcast can be found at my website, on Rumble on my YouTube Channel. https://rumble.com/c/c-4965777 / @gardenfaeriebotanicals See you in the garden!

In this informative episode of "In The Garden With Susan," we continue on our trek into the world of edible flowers, highlighting their culinary uses, preservation methods, and recipes. Join in as I celebrate the beauty and culinary potential of edible flowers, transforming ordinary dishes into extraordinary experiences. Whether you're looking to impress guests at a dinner party or simply add a touch of nature to your meals, this episode is packed with inspiration and practical tips. Jerusalem Artichoke (Helianthus tuberosus) Flavor: Mild, slightly sweet. Uses: Garnishes, salads, edible decor. Preservation: Drying, freezing. Recipes: Flower tea, mixed petal salad. Gladiolus (Gladiolus spp.) Flavor: Slightly sweet, crunchy. Uses: Garnishes, salads, infusions. Preservation: Freezing, drying, candying. Recipes: Petal sorbet, salads, cake decorations. Scarlet Runner Bean (Phaseolus coccineus) Flavor: Sweet. Uses: Salads, garnishes, edible displays. Preservation: Freezing, drying, pickling. Recipes: Flower salad, stuffed flowers, flower ice cubes. Lettuce Flowers (Lactuca spp.) Flavor: Mild, slightly bitter. Uses: Garnishes, edible landscaping. Preservation: Drying. Recipes: Salad topping, herbal tea blend. English Daisy (Bellis perennis) Flavor: Mild, slightly bitter. Uses: Salads, garnishes, drinks. Preservation: Drying, freezing, infusing. Recipes: Daisy tea, infused honey, daisy salad. Milk Thistle (Silybum marianum) Flavor: Sweet, mildly bitter. Uses: Medicinal, salads, teas. Preservation: Drying, tincture. Recipes: Milk thistle tea, salads. Peony (Paeonia spp.) Flavor: Slightly sweet, floral. Uses: Culinary decorations, salads, drinks. Preservation: Drying, sugar preservation, freezing. Recipes: Peony petal salad, peony jelly, peony petal sorbet. Oregon Grape (Mahonia aquifolium) Flavor: Tart, somewhat bitter. Uses: Garnishes, tea. Preservation: Drying, infusing. Recipes: Oregon grape flower tea, salad garnish. Anise Hyssop (Agastache foeniculum) Flavor: Sweet, licorice-like. Uses: Garnishes, tea, herbal remedies, flavor infusions. Preservation: Drying, freezing, infusing. Recipes: Anise hyssop tea, syrup, salad garnish, baked goods. See you in the garden!

In this episode of "Edible Elegance," we explore the culinary delights and uses of various edible flowers. Discover how to incorporate rose petals, cornflowers, chrysanthemums, fuchsias, geraniums, and mallows into your dishes, along with tips on preserving them and delectable recipes. Rose Petals: Rose Petal Jam: Fresh rose petals, sugar, lemon juice, and water. Rose Water: Distilled water infused with rose petals. Candied Rose Petals: Rose petals brushed with egg white and sprinkled with sugar. Rose Petal Salad: Mixed greens, fresh rose petals, sliced almonds, goat cheese, and vinaigrette. Rose Petal Syrup: Syrup made from rose petals, sugar, and water. Cornflower: Cornflower Salad: Mixed greens, fresh cornflower petals, sliced strawberries, goat cheese, and vinaigrette. Cornflower Infused Syrup: Syrup made by simmering cornflower petals in sugar and water. Cornflower Herbal Tea: Herbal tea blend with dried cornflower petals, chamomile, and mint. Cornflower Cocktail: Cocktail with muddled cornflower petals, gin, lemon juice, and simple syrup. Chrysanthemums: Chrysanthemum Salad: Mixed greens, fresh chrysanthemum petals, sliced cucumber, and sesame seeds, with vinaigrette. Chrysanthemum Tea: Tea made by steeping dried chrysanthemum flowers in hot water. Chrysanthemum Soup: Soup with chicken broth, chrysanthemum petals, sliced mushrooms, and tofu. Chrysanthemum Stir-fry: Stir-fry with chrysanthemum greens, garlic, soy sauce, and sesame oil. Fuchsia: Fuchsia Salad: Mixed greens, fresh fuchsia flowers, sliced strawberries, and vinaigrette. Fuchsia Jam: Jam made from fuchsia berries, sugar, and lemon juice. Fuchsia Tea: Tea made by steeping fresh or dried fuchsia flowers in hot water. Fuchsia Cocktail: Cocktail with muddled fuchsia flowers, gin, lemon juice, and simple syrup. Geraniums: Geranium-Infused Sugar: Granulated sugar infused with fresh geranium leaves. Geranium Jelly: Jelly made with fresh geranium leaves, water, sugar, pectin, and lemon juice. Geranium Tea: Tea made with fresh or dried geranium leaves. Geranium Lemonade: Lemonade infused with geranium leaves and freshly squeezed lemon juice. Mallow Flowers (including Marshmallow): Mallow Salad: Mixed greens, fresh mallow flowers, and sliced radishes, with vinaigrette. Marshmallow Leaf Soup: Soup with fresh marshmallow leaves, vegetable broth, garlic, and onions. Mallow Herbal Tea: Herbal tea blend with fresh or dried Mallow flowers and leaves. Tune in to learn how to add a touch of floral elegance to your culinary creations! For some recipes, please google them for exact directions. The Floral Flavour Challenge is still in full swing. Don't forget to take a picture of your culinary creations and tag Garden Faerie Botanicals in! There is a draw for a $25.00 gift certificate at the end of the series and each image gets a entry into the draw. See you in the garden!

In this weeks edition of 'In The Garden With Susan' we look at the following flowers: Bee Balm (Monarda didyma) Flavour Profile: Offers a blend of mint, oregano, and citrus flavors. Culinary Uses: Used in teas, salads, baked goods, and sauces. Bee Balm Lemonade: Juice of 6 lemons, sugar, water, bee balm flowers. Bee Balm Jelly: Bee balm tea, sugar, lemon juice, pectin. Bee Balm Pesto: Bee balm leaves, olive oil, nuts, Parmesan cheese, garlic. Lemon Bee Balm (Monarda citriodora) Flavour Profile: Strong citrus scent with a mint undertone. Culinary Uses: Ideal in herbal teas, salads, baking, marinades, and dressings. Lemon Bee Balm Cookies Lemon Bee Balm Syrup Preservation: Drying, infusing in honey or vinegar. Lilacs Flavour Profile: Floral and lemony taste with a hint of bitterness. Culinary Uses: Flavoring for drinks, desserts, and salads. Lilac Syrup Ingredients: 2 cups water, 2 cups sugar, 1 cup lilac flowers (fresh and gently rinsed). Directions: Boil water and sugar until the sugar dissolves. Remove from heat, add lilac flowers, and let steep until the syrup is fully infused and cooled. Strain and store in the refrigerator. Lilac Sugar Cookies Ingredients: 1 cup sugar, 1/2 cup butter, 1 egg, 2 tsp vanilla extract, 2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1 tbsp lilac flowers (chopped). Directions: Cream butter and sugar until fluffy. Beat in the egg and vanilla. Combine flour, baking powder, and salt; add to the butter mixture. Fold in lilac flowers. Drop by teaspoonfuls onto a baking sheet and bake at 350°F for about 10 minutes. Lilac Jelly Ingredients: 3 1/2 cups water, 1/4 cup lilac flowers, juice of one lemon, 4 cups sugar, 1 package (1.75 oz) powdered pectin. Directions: Boil water and infuse with lilac flowers. Strain and mix lilac water with lemon juice and pectin in a large pot. Bring to a boil, add sugar, and boil for 1-2 minutes. Pour into sterilized jars and seal. Oregano Flowers Flavour Profile: Milder and sweeter than oregano leaves. Culinary Uses: Garnishes, infusions, and baking. Oregano Flower Vinegar Ingredients: 1 cup white or apple cider vinegar, 1/4 cup fresh oregano flowers. Directions: Warm the vinegar gently (do not boil). Add the oregano flowers to a clean jar and pour the warm vinegar over them. Seal and let sit for a few weeks in a cool, dark place. Strain before use. Oregano Flower Compound Butter Ingredients: 1/2 cup butter, softened; 1 tablespoon fresh oregano flowers, finely chopped; 1 clove garlic, minced; salt to taste. Herbed Oregano Flower Focaccia Ingredients: Basic focaccia dough, olive oil, coarse salt, 2 tablespoons fresh oregano flowers. Directions: Prepare your focaccia dough and press into a baking tray. Before the final rise, dimple the dough with your fingers, drizzle with olive oil, sprinkle with coarse salt and oregano flowers. Bake as directed. Sweet Alyssum (Lobularia maritima) Flavour Profile: Mild and slightly sweet to spicy flavor. Culinary Uses: Garnishes, infusions, and baking. Sweet Alyssum Infused Honey Ingredients: 1 cup honey, 1/4 cup sweet alyssum flowers. Directions: Gently warm the honey without letting it boil. Stir in the sweet alyssum flowers and let infuse for a week, stirring occasionally. Strain the honey and store in a sealed jar. Sweet Alyssum Lemonade Ingredients: Juice of 6 lemons, 1 cup sugar, 6 cups water, 1 cup sweet alyssum flowers. Directions: Mix lemon juice, sugar, and water until the sugar dissolves. Add the sweet alyssum flowers. Refrigerate for several hours, then strain and serve chilled. Elderflowers (Sambucus nigra) Flavour Profile: Lightly sweet and floral with notes of lychee, pear, and citrus. Culinary Uses: Drinks, desserts, and syrups. Elderflower Cordial Elderflower Tea Elderflower and Lemon Cake You can find Lemon Bee Balm seeds at: https://gardenfaeriebotanicals.ca/product/lemon-bee-balm-seeds/ See you in the garden!!

Today's podcast talks about the "Floral Flavour Challenge." This exciting event invites participants to create a dish, drink, or dessert using edible flowers. Participants can share photos of their creations on Instagram or Facebook, tagging @gardenfaerieseeds on Instagram or @GardenFaerieBotanicals on Facebook and using the hashtag #FloralFlavourChallenge. Each photo submitted counts as an entry ticket for a chance to win a $25 gift certificate, with the winner announced at the end of the series. Chamomile Flowers: Chamomile Syrup Tea- of course!! Chamomile Infused Butter Baking with Chamomile Chamomile Custards or Panna Cotta Chamomile Rice or Quinoa Chamomile Poached Fruits Salad Dressings Squash Blossoms: Fried Squash Blossoms Squash Blossom Quesadillas Squash Blossom Pasta Yarrow Flowers: Yarrow Salad Yarrow Herbal Tea Sage Flowers: Sage Flower Pesto Sage Flower Cream Sauce Fried Sage Flowers Tulip Flowers: Tulip Salad Stuffed Tulips Candied Tulip Petals You can find Chamomile seeds at: https://gardenfaeriebotanicals.ca/pro... See you in the garden!

Continue on the journey into the vibrant world of edible flowers in this episode of "Blooming Delicious"! Discover the culinary and medicinal uses of Marigolds, Calendula, Borage, Celosia, and Sunflowers. Learn how these stunning blooms can enhance your dishes, teas, and drinks with their unique flavours and health benefits. This episode looks into creative ways to incorporate these flowers into your cooking, from spicy salads to soothing herbal teas. Plus, get essential tips on preserving these delicate flowers to enjoy their beauty and benefits year-round. Explore the distinct flavours of different varieties and how to use these colourful, edible treasures in your culinary creations. Podcast can also be found at my website: https://gardenfaeriebotanicals.ca/

Wander into the colourful world of edible flowers with this groovy episode from the "Flower Power" podcast series! In "Floral Flavours," I explore the delightful tastes and uses of sweet peas, dandelion flowers, caraway flowers, California poppy flowers, and clover flowers. Join in as we learn how these blooms can transform your culinary creations, offering not only vibrant colours but also unique flavours and nutritional benefits. From garden to table, learn how to incorporate these natural beauties into your dishes and beverages, and discover the traditional and modern ways people enjoy them. Perfect for food enthusiasts and flower lovers alike, this episode is packed with tips, recipes, and fun facts that will inspire you to embrace the floral bounty of nature. Here are the detailed recipes for each edible flower dish: Sweet Pea Flower Salad Ingredients: A handful of fresh sweet pea flowers, mixed salad greens, sliced cucumber, cherry tomatoes (halved), crumbled feta cheese, olive oil, lemon juice. Instructions: Combine greens, cucumber, tomatoes, and feta in a salad bowl. Add sweet pea flowers. Drizzle with olive oil and lemon juice. Toss gently and serve fresh. Sweet Pea Flower Ice Cubes Ingredients: Fresh sweet pea flowers, water. Instructions: Place one or two sweet pea flowers into each compartment of an ice cube tray. Fill with water and freeze until solid. Use in your favorite drinks to add a beautiful floral touch. Dandelion Flower Fritters Ingredients: 1 cup fresh dandelion flowers, 1 cup all-purpose flour, 1 beaten egg (Flax egg), 1 cup milk (Vegan Mylk) , salt to taste, coconut oil for frying. Instructions: Combine flour, egg, milk, and salt to make a batter. Heat oil in a pan over medium heat. Dip flowers into batter and fry until golden. Drain on paper towels and serve warm. Dandelion Flower Tea Ingredients: ½ cup fresh or dried dandelion flowers, 1 quart boiling water. Instructions: Place dandelion flowers in a pot or teapot. Pour boiling water over flowers and steep for 10 minutes. Strain and enjoy hot, perhaps with a touch of honey. Caraway Flower Vinegar Ingredients: Fresh caraway flowers, white or apple cider vinegar. Instructions: Fill a jar with fresh caraway flowers. Cover with vinegar. Seal the jar and let it sit in a dark, cool place for 2-4 weeks. Strain out the flowers. Use the infused vinegar in dressings or marinades. California Poppy Tincture Ingredients: 1 ounce dried California poppy flowers and leaves, 5 ounces high-proof alcohol (like vodka or brandy).Instructions: Combine the poppy flowers and leaves with alcohol in a jar. Seal and shake. Store in a dark, cool place, shaking periodically for 3-4 weeks. Strain the mixture and store the tincture in a dark glass dropper bottle. Use a few drops in water or tea as needed for relaxation. California Poppy Tea Ingredients: 1-2 teaspoons dried California poppy flowers and leaves, 1 cup boiling water. Instructions: Pour boiling water over the poppy flowers and leaves. Cover and steep for 10 minutes. Strain and sweeten with honey if desired. Drink before bedtime to aid sleep. You can find this episode, edible flower seeds and other information at: https://gardenfaeriebotanicals.ca/ See you in the garden!!

In today's episode I discuss peas and dive into some books that have great information about them. The Books are: https://shop.seedsavers.org/seed-to-seed and https://newsociety.ca/books/g/gardening-when-it-counts?sitedomain=ca If you are interested in finding a rare and endangered pea variety to save the Seeds Savers Exchange (US) or the Seeds of Diversity (Canada), have a vast selection. Also, it is free to become a member of the Seeds of Diversity! https://seeds.ca/ If you are in need of heirloom peas you can find many varieties in my collection: https://gardenfaeriebotanicals.ca/product-category/heirloom-pea-seeds/ My website is: www.gardenfaeriebotanicals.ca See you in the garden!

Groove into the world of edible flowers in this episode called 'Flowerlicious Funky Flora.' Get down with the culinary delights of nasturtiums, pansies, violas, lavender, and ⁠⁠chive flowers.⁠⁠ Learn how to creatively incorporate these blooms into your meals, from adding a peppery punch with nasturtiums to infusing mild onion flavours with chive flowers. This episode also offers practical tips on preserving these edible treasures through methods like drying, freezing, and infusing, ensuring you can savour their beauty and taste all year round. You can find organically grown Common Chive Seeds at: https://gardenfaeriebotanicals.ca/product/chive-seeds/ You can find this episode at : https://gardenfaeriebotanicals.ca/podcast-2/ See you in the garden!

Who doesn't LOVE a good Gong Show!! I used a new Video editor and it did not keep my image on the screen. I apologize for the black screen on this weeks episode. Welcome to the latest episode called "The Perpetual Plot: Cultivating Continuity." Today, I finish up the journey into the world of perennial plants that are edible and can bring food security to your garden and your plate. I explore the versatility and benefits of growing hostas, known for their decorative appeal and surprisingly edible parts. I'll guide you through the best methods to harvest and prepare hostas, sharing a recipe that highlights their mild, asparagus-like flavour. Here's a list of the vegetables and herbs discussed: Hostas (young shoots and leaves) Evergreen Bunching Onion Globe Artichoke Turkish Rocket Burdock Watercress Marsh Mallow Mashua (Tropaeolum tuberosum) Unfortunately, I couldn't cover everything about the intriguing Andean perennial, Mashua. Here is the info: Mashua, also known as añu or cubio, is a fascinating perennial vegetable from the Andes Mountains. It's part of the Tropaeolaceae family, closely related to garden nasturtiums. Here are the key points about this unique plant: Botanical Characteristics: Growth Habit: Mashua is a climbing or trailing vine, suitable for trellises or as a ground cover.Leaves: Circular and shield-shaped, similar to common nasturtiums but larger.Flowers: Produces vibrant orange or red trumpet-shaped flowers in the fall, which are both attractive and edible.Tubers: The most significant part, these are elongated, knobby, and vary in colour from yellow to red and purple. Culinary Uses: Tubers: Have a sharp, peppery flavor and can be eaten raw or cooked, much like radishes. They are versatile in cooking, used boiled, baked, or roasted.Leaves and Flowers: Edible raw in salads or as a garnish, adding a peppery zest. Nutritional Benefits: Rich in carbohydrates, dietary fiber, vitamin C, B vitamins, iron, and calcium.Contains glucosinolates, which are believed to have anti-cancer properties. Cultivation: Climate: Frost tolerant, suitable for temperate climates.Planting: Propagated from tubers in early spring. Prefers full sun to partial shade and well-drained soil.Care: Minimal once established; benefits from staking or trellising. Medicinal and Other Uses: Known for pest repellent properties, particularly against certain insects and nematodes.Traditionally used in its native range for various medicinal purposes. Challenges: The strong, peppery flavour might not be to everyone's liking.Best performance in cooler climates; may not do well in hot, dry conditions. Mashua is an excellent choice for gardeners looking to diversify their vegetable crops with something unusual and visually striking, combining ornamental and edible qualities along with health benefits and pest-repellent properties. At my You Tube channel: http://www.youtube.com/@GardenFaerieBotanicals Also at my website: https://gardenfaeriebotanicals.ca/ See you in the garden!

Join me in part two as I journey into the fascinating world of perennial alliums. Discover the unique varieties of Egyptian Walking Onions, Kurrat, perennial shallots, potato onions, and chives. Learn about their hardy growth, distinctive flavours, and versatile culinary uses. This episode provides valuable insights for gardeners and food enthusiasts who want to grow and harvest these resilient and flavourful plants year after year. Discover the diversity of alliums and how they can enhance both your garden and your kitchen. Egyptian Walking Onions (Allium × proliferum) Topsetting Onion (Allium × proliferum): Standard variety with small bulbils at the top of its stalks. Moses' Onions (Allium × proliferum): Larger bulbils resembling miniature onions. Red Walking Onion (Allium × proliferum): Produces reddish-purple bulbs. Golden Walking Onion (Allium × proliferum): Bulbs with a golden-yellow colouration, mild flavour. White Walking Onion (Allium × proliferum): Produces white bulbs, crisp texture, mild flavour. French Shallot Tree Onion (Allium × proliferum): Produces clusters of small bulbs. Red Catawissa Egyptian Walking Onion (Allium × proliferum): Red bulbs, self-seeding topsets. Catawissa, Brown (Allium × proliferum): Perennial bulb blooms mid-July with white and red bands. McCuller's White, Topset (Allium × proliferum) Kurrat (Allium ampeloprasum var. kurrat): A perennial plant with flat leaves resembling leeks or chives, mild garlic flavour, and small white flowers. Perennial Shallots (Allium cepa var. aggregatum) French Red Shallot (Allium cepa var. aggregatum): Mild, sweet flavor, reddish-purple skin. Grey Shallot (Allium cepa var. aggregatum): Elongated bulbs, greyish-brown skin, stronger flavour. Dutch Yellow Shallot (Allium cepa var. aggregatum): Golden-yellow skin, delicate flavour. Ed's Red Shallot (Allium cepa var. aggregatum): Complex, robust flavour, reddish-brown skin. Perennial Potato Onions (Allium cepa var. aggregatum) Yellow Potato Onion (Allium cepa var. aggregatum): Yellow skin, white to yellowish flesh, mild, sweet flavour. Red Potato Onion (Allium cepa var. aggregatum): Reddish-brown skin, white to reddish flesh, stronger flavour. White Potato Onion (Silverskin) (Allium cepa var. aggregatum): White skin and flesh, mild flavour. French Shallot Potato Onion (Allium cepa var. aggregatum): Elongated bulbs, reddish-brown skin, complex flavour. Dutch Yellow Shallot Potato Onion (Allium cepa var. aggregatum): Round, uniform bulbs, yellow skin, mild, sweet flavour. Zittau Yellow Potato Onion (Allium cepa var. aggregatum): Round, yellow-skinned bulbs, mild, sweet flavour. Catawissa Shallot Potato Onion (Allium cepa var. aggregatum): Elongated bulbs, reddish-brown skin, mild, sweet flavour. Green Mountain Potato Onion (Allium cepa var. aggregatum): Round to slightly flattened bulbs, yellowish-brown skin, mild, sweet flavour. Andy's Green Mountain Multiplier Onion (Allium cepa var. aggregatum). Chives (Allium schoenoprasum) Common Chives (Allium schoenoprasum): Thin, hollow green leaves, mild onion flavour. Garlic Chives (Allium tuberosum): Flat, broad leaves, white star-shaped flowers, strong garlic flavour. Forescate Chives (Allium schoenoprasum): Pink flowers, similar flavour to common chives. Blushing Beauty (Allium schoenoprasum): Attractive purple flowers, garlic flavour. Geisha (Allium tuberosum): Broad, flat leaves, strong garlic flavour. Siberian Chives (Allium nutans): Broader leaves, lilac-coloured flowers. Giant Siberian Chives (Allium ledebourianum): Larger than Siberian chives, broader leaves. Staro Chives (Allium senescens 'Staro'): Twisted, curly leaves, milder flavour. Czech Chives (Allium ramosum): Slender, flat leaves, small white flowers, mild garlic flavour. Curly Chives (Allium senescens 'Curly'): Twisted leaves, ornamental and culinary uses. Anne Petrou Garlic Onions. Available at: https://gardenfaeriebotanicals.ca/pro... See you in the garden!

In this episode of "Misunderstood Greens: Perennial Powerhouses in Plain Sight," the focus is on the culinary and nutritional value of commonly overlooked perennial and self sowing annuals/biennials that we call weeds. I talk about a variety of edible plants while providing insights on how to consume, grow, and locate them, especially within Canada. I encourage my listeners to search out some videos or books that show pictures before adding them to your diet. It is good to have a positive identification and be sure you have the correct plant. Here's a list of the plants featured in this episode: -Dandelion (Taraxacum officinale): Explored for its versatility in the kitchen from salads to coffee substitutes, and its ease of cultivation across Canada. - Purslane (Portulaca oleracea): Noted for its high omega-3 fatty acids and its resilience as a garden plant. - Lamb's Quarters (Chenopodium album): Often used as a substitute for spinach, this plant is praised for its mild, nutty flavor and minimal care requirements. - Plantain (Plantago major): Discussed for both its culinary uses and medicinal properties. - Chickweed (Stellaria media): Celebrated for its delicate flavor and nutritional benefits, perfect for salads and stir-fries. - Wild Amaranth (Amaranthus retroflexus): Known for its nutritious leaves and seeds, comparable to quinoa. - Shepherd’s Purse (Capsella bursa-pastoris): Featured for its peppery flavor and versatility in cooking. - Clover (Trifolium species): Examined for its ecological benefits, as well as its edible leaves and sweet flowers. - Cattails (Typha species): Discussed for their diverse culinary uses and environmental benefits. Roots: The roots or rhizomes can be harvested in late fall to early spring. They can be boiled or roasted and have a starchy quality similar to potatoes. Shoots: The shoots, or the young growth emerging from the water, are best in early spring. They can be eaten raw like cucumbers or cooked in stir-fries. Pollen: Collected in the summer, the bright yellow pollen can be used as a flour substitute or thickener in baking and cooking. How to Grow: Cattails are naturally robust and can thrive in wetland areas, but they can also be grown in a garden setting provided you have a water garden or a damp area. Planting: Plant cattails by rooting sections of the rhizome in mud in an aquatic planting basket or directly in the muddy bottom of a pond or wet soil area. Care: They require minimal care once established, mostly standing water or consistently wet soil. Harvesting: Roots are typically harvested in the dormant season (late fall to early spring), shoots in spring, and pollen in the early to mid-summer. Where to Find: Cattails are common across wetlands, lakeshores, and along slow-moving streams across Canada. They are easy to identify by their distinctive brown cigar-shaped heads that appear later in the summer. Seed Availability: You can find Cattail seeds at:⁠https://gardenfaeriebotanicals.ca/product/cattail-seeds/⁠ Availability for Eating: Roots: Best harvested when the plant is dormant, from late fall to early spring. Shoots: Spring, when they are young and tender. Pollen: Early to mid-summer. Cattails are not just edible; they are also beneficial for their environment. They help filter water by trapping sediment and pollutants, providing habitat and food for wildlife. They are a useful plant for naturalizing wet areas or creating a water garden. This episode encourages listeners to explore the potential of these perennial powerhouses in their own backyards and kitchens, emphasizing their availability and benefits in a Canadian context. You can find this podcast at my website:⁠https://gardenfaeriebotanicals.ca/podcast-2/⁠ At my Rumble channel:⁠https://rumble.com/c/c-4965777⁠ And at my You Tube channel:⁠https://www.youtube.com/@GardenFaerieBotanicals/videos⁠ See you in the garden!

"Plants That Persist: Exploring Enduring Edibles" is a look into the captivating world of perennial alliums. Join me as I begin a journey through the fascinating characteristics, growth patterns, and harvesting techniques of these resilient plants. I provide some valuable insights and practical tips for cultivating and enjoying these edibles in your own garden. Growing these food secure varieties will ensure a bountiful harvest of alliums year after year. This article is very interesting: https://backyardlarder.co.uk/2022/03/perennial-leeks/ Varieties of Perennial Alliums talked about in this episode: Perennial Leeks: Delft Leek Belgium Leek Babington’s Leek Elephant Garlic (Allium ampeloprasum) American Flag Leek Bulgarian Giant Leek The Oerprei, or Allium ampeloprasum, is an ancient European leek renowned for its hardiness and ability to grow perennially. This makes it a particularly durable plant in gardens where it can come back year after year without the need for replanting. Known for its robustness, Oerprei is often recognized for its thicker and taller stems compared to regular leeks, and it produces a milder flavor that can enhance a variety of dishes. Historically, the Oerprei has been cultivated across Europe for centuries, valued not only for its culinary uses but also for its adaptability to various climates and soil conditions. The plant thrives best in well-drained soil with full sun exposure, much like other members of the Allium family. Due to its perennial nature, once established, it requires less maintenance than annual crops, making it a favored choice for food secure and low-maintenance gardening practices. I am growing King Richard Leeks this year and I believe I picked them as they are the shortest season I had seen at 75 days. Ramps (Allium tricoccum) Welsh Onions (Allium fistulosum): Common Welsh Onion Red Welsh Onion Egyptian Walking Onions (Allium × proliferum) I forgot about the Red Catawissa onions!! I used to grow these in Ontario and have some ordered for the summer! They are a distinctive type of walking onion, valued for both their culinary and ornamental qualities. These onions are unique because they don’t produce traditional flowers; instead, at the top of each stalk, they grow clusters of small onion bulbs, known as bulbils. As these bulbils mature, they become heavy, causing the stalks to bend and eventually touch the ground. When these bulbils make contact with the soil, they take root and grow into new onion plants, a process that gives walking onions their name, as it appears they “walk” across the garden over time. The Red Catawissa variety stands out with its vibrant red hue, adding a splash of color to the garden. They are perennial, meaning they come back year after year, and are very hardy, thriving in a variety of climates with minimal care. In the kitchen, these onions provide a potent, sharp flavor that enriches dishes that call for a pronounced onion taste. They are a great choice for gardeners looking to add both flavor and visual interest to their edible gardens. The Egyptian walking onions will be available in mid summer at: https://gardenfaeriebotanicals.ca/product/egyptian-walking-onion-bulbils/ Shallots (Allium cepa var. aggregatum): French Red Shallot Dutch Yellow Shallot Gray Shallot (Griselle) Frog Leg Shallot Jersey Shallot Ed's Red Shallot. Zebrune Shallot- An heriloom Eschalion, or banana shallot. Has elongated, pink-brown bulbs that have a sweet and delicate flavour. The highly productive plants resist bolting. Good for storage. ( I am growing these.) Next week we will continue with more. See you in the garden! I do not know WHY I keep saying Shopify!!! I am sorry...it is Spotify. I guess I enjoy a good Gong Show sometimes!!!

Welcome to 'Tubers for Tomorrow: Perennial Staples for the Garden,' where I explore the diverse and rich world of tubers. In this episode, I focus on the resilience and flavours of sunchokes, oca, crosnes, praire turnip and the often-overlooked hog peanut. From the creamy and high-yielding 'Stampede' Jerusalem Artichoke to the tangy zest of Oca, and the crunchy delight of crosnes, each tuber offers unique benefits for your garden and kitchen. Discover how these perennial staples can transform your gardening practices into food security and elevate your culinary adventures. Featured Tubers and Varieties: Jerusalem Artichoke (Sunchokes) Varieties: Stampede: High-yielding, thick, round, knobby, cream-colored tubers; matures in about 90 days; excellent for cooking and raw consumption. Red Fuseau: Long, thin, reddish-purple tubers, smoother and less knobby; known for a crunchy, sweet flavour. White Fuseau: Tall, white tubers, easy to peel; appreciated for superior flavour and smooth texture. Waldspinel: Long, red tubers, often referred to as the "fingerling" of sunchokes; great for roasting. Beaver Valley Purple: Features purple and rose tubers, adding color and flavour to dishes. Clearwater: Produces potato-like tubers without runners; easy harvesting. Skorospelka Purple: Smooth red-purple skinned tubers with tan flesh; suitable for various culinary applications. Jack's Copperclad: Long, pointed tubers that are copper-purple and rose; ideal for decorative and culinary uses. Mulles Rose: Unique rose-colored tubers. Waldoboro Gold: Unusual yellow-rooted variety from the Maine coast. Dwarf Sunray: Shorter stems, produces round tubers; ideal for smaller garden spaces. Nahodka: A Russian variety with elongated tubers; suitable for diverse culinary uses. Red Rover: Features vivid red tubers; adds vibrant color and a sweet flavour to dishes. Flowering Helianthus Tuberosus: Notable for its ornamental qualities; tubers are also edible. Corlis Bolton Haynes: Details not specified; similar in usage and growth to other varieties. Chinese Artichoke (Stachys affinis): No specific varieties listed due to genetic similarity among most cultivated tubers. Prairie Turnip: No specific varieties listed; known for its large, starchy tuberous roots with a sweet, nutty flavour when cooked. Hog Peanuts (Amphicarpaea bracteata): No specific varieties listed; notable for producing edible beans above and below ground. Oca (Oxalis tuberosa): No specific varieties listed; characterized by colorful tubers and adaptability to various climates. This episode provides insights into each variety's growing conditions, maturity periods, and culinary uses, highlighting their food secure elements and versatility in our gardens and kitchens. If anyone knows where to find the Sunchoke varieties: Waldspinel, Jack's Copperclad, Mulles Rose, Waldoboro Gold, Dwarf Sunray or Red Rover- let me know! I am looking for them. Many varieties talked about in this episode are available in the Fall at https://gardenfaeriebotanicals.ca/product-category/perennial-vegetables/ See you in the Garden!

Welcome to the first part of my two-part series, where I'm diving into the exciting world of perennial vegetables. ( Well!! Exciting to me!!) Today's episode, titled "Rooted Forever: Growing Greens That Last," is all about exploring the resilience and diversity of these enduring plants. There importance in a food secure garden is something we should all think more about. Let's take a closer look at some of the perennial vegetables and their varieties that I'll be discussing in this show: Asparagus Mary WashingtonMartha Washington ColossalVikingConnover's Colossal Rhubarb (Rheum rhabarbarum) Sorrel (Rumex acetosa) Garden SorrelFrench SorrelRed Veined Sorrel Good King Henry Sea Kale (Crambe maritima) Perennial Arugula (Diplotaxis tenuifolia) Sylvetta (Wild Arugula)Wasabi ArugulaWild Rocket Perennial Kale Taunton DeaneDaubentonWalking Stick Kale (Jersey Kale) Perennial Broccoli Nine-Star Perennial Broccoli Lovage (Levisticum officinale) Fennel Florence FennelCommon FennelBronze Fennel Horseradish (Armoracia rusticana) Daylily (Hemerocallis spp.) Skirret (Sium sisarum) Ostrich Fern (Matteuccia struthiopteris) Jerusalem Artichoke Stay tuned for part two, where I'll introduce even more captivating varieties of perennial vegetables. See you in the garden! You can find some varieties of perennial vegetables at my website: https://gardenfaeriebotanicals.ca/product-category/perennial-vegetables/ More varieties will be updated to the Garden Faerie Botanicals Heirloom Seed Catalogue soon! Most tubers will be available in the fall. Some of the varieties I talk about will be 2 years before I have seed- so maybe look around for them and get started!

Hello, fellow garden enthusiasts! In this episode of "In The Garden With Susan," I get into the delightful world of seed-grown fragrant flowers. Mostly because this has been my focus for the last few weeks as I am interested in flowers like never before!! I’ll start by exploring the rich aroma of Sweet Peas and their historical and cultural roles, highlighting their colorful allure and reminding everyone of their toxicity to pets and humans. Then, we’ll revel in the timeless fragrance of Lavender and its deep connection to spirituality and emotional wellness, discussing its meditative qualities and how it influences a garden's atmosphere. Next, I’ll illuminate the evening wonder of Night-Scented Stock and its sweet evening aroma, ideal for borders and containers. I’ll also share the serene beauty and intense fragrance of Gardenia, followed by the enduring scent and patience-requiring growth of Lilac. Let’s not forget about Jasmine, with its enchanting fragrance and various species, adding depth to any aromatic garden. We’ll also cover Freesia, known for its powerful and sweet fragrance, and Four O’Clocks, which uniquely open in the late afternoon. Nicotiana’s strong, sweet evening scent and the sweet, honey-like fragrance of Phlox will end it all with a bang! Join me as I share how each of these flowers can transform your garden into a sensory experience, contributing to its ecological diversity and your emotional well-being. You can find one of these flower seeds at my online store: https://gardenfaeriebotanicals.ca/product/jasmine-tobacco-seeds/ And I am now posting on YouTube! Oh the shock of it all...ha ha. ⁠www.youtube.com/@GardenFaerieBotanicals⁠ See you in the garden!

Explore the art of dry gardening in "Dust & Delight: Crafting Gardens in the Dry." Discover practical techniques and strategies for creating vibrant, resilient gardens in arid conditions. Drawing insights from Steve Solomon's book, "Water-Wise Gardening," this episode provides actionable advice for mastering the craft of dry gardening. Learn how to cultivate thriving vegetables without reliance on any external watering sources. https://goodbookspub.com/2022/02/05/good-book-release-water-wise-gardening-by-steve-solomon/ https://www.thriftbooks.com/a/steve-solomon/240214/ Stolen Water Documentary Series: https://youtu.be/En-7bNw7pi4?feature=shared Part 2: https://youtu.be/WiM_r-d7Xc8?si=RxSLcMSFaDhBqr3r Part 3: https://youtu.be/M0-tBiQm9rw?si=8FEbe6kgulI2pS11 You can more information about my work at: https://gardenfaeriebotanicals.ca/ See you in the Garden!

In this inspiring episode, I'm thrilled to have a conversation with Doug Pederson who is an expert in the field of amaranth cultivation. We look into the world of this versatile and nutritious plant, exploring its role in the past and its potential to nourish future generations. Doug shares his extensive knowledge and insights on the cultivation, uses, and benefits of amaranth, making this a must-listen for anyone interested in innovative gardening practices and self sufficiency. Join us as we uncover the impact and possibilities of amaranth in our journey towards a food secure future. You can find Doug Pederson via the following: https://www.bcamaranth.com/ Facebook @ bcamaranth pedersonfarms@gmail.com 2508085458 You can find this podcast at my Garden Faerie Botanicals Rumble channel: https://rumble.com/c/c-4965777 and at https://gardenfaeriebotanicals.ca/ See you in the garden growing amaranth!

In this episode, we go on an enlightening journey into the world of natural planting and holistic health, as inspired by the teachings in Book One of the Ringing Cedars series. I dive into the unique planting methods discussed by Anastasia, offering listeners a detailed guide on how to nurture seeds for optimal health and vitality. We explore the step-by-step process outlined by Anastasia, from the preparatory stage of holding seeds in your mouth to infuse them with your essence, to the deeper, more spiritual aspects of connecting with the earth and the plants. This episode provides practical advice on how to implement these techniques in your garden, creating a space that is not only fruitful but also deeply connected to your personal health and well-being.

Join me for this episode of 'In The Garden With Susan' as I sit down for a captivating conversation with Bill Minkey, who is a seasoned seed saver with over 32 years of experience in the Seed Savers Exchange. Bill talks about his journey into seed saving, his involvement in seed exchanges, and his commitment to preserving plant diversity. This is a wonderful opportunity to hear Bill's wealth of knowledge on tomatoes and other crops, as well as his passion preserving endangered vegetable seeds. To order seeds from the Seeds of Diversity Member Seed Exchange, follow these steps: 1. Become a member of Seeds of Diversity, which is free to join. 2. Access the Seed Exchange, open year-round, with most offerings available from January to May. 3. Browse the Seed Exchange like a seed catalog and select seeds you're interested in. 4. Contact the member offering the seeds directly, not through Seeds of Diversity. 5. Pay a small fee to the seed provider to cover costs and postage, with each member setting their own terms. For more detailed instructions and additional information about offering your own seeds, please visit [Seeds of Diversity Member Seed Exchange](https://seeds.ca/member-seed-exchange/). This podcast and more can be found at: https://gardenfaeriebotanicals.shop/ See you in the garden!!

I was looking at flowers to braid into garlic last night. Decided to buy all the great ones that dry well and hold their colour. After a few hours of research and ordering many kinds of straw flowers, statice and gomphrena, I saw I already had some soaking!!

In this episode I provide practical tips for growing asparagus, including soil preparation, planting techniques, maintenance, and harvesting. I also take a peek at some intriguing insights from 'The Secret Life of Plants' by Peter Tompkins and Christopher Bird. Learn about plant intelligence and communication, and discover thought-provoking revelations about the natural world. https://topdocumentaryfilms.com/the-secret-life-of-plants/ https://www.goodreads.com/en/book/show/99442 As Always you can find more info and all my latest podcasts at: www.gardenfaeriebotanicals.ca

In this enlightening episode of "In The Garden With Susan," we dive into the fascinating world of electroculture, with a special focus on the pioneering work of Yannick Van Doorne. Discover how the intersection of electricity, magnetism, and agriculture is revolutionizing our approach to gardening and farming. Electroculture, a practice dating back centuries, is re-emerging as a solution for food security to enhance plant growth and soil health without relying on conventional fertilizers or pesticides. We explore a variety of innovative techniques, including: 1. Harnessing Earth and Cosmic Energies: Learn how natural electromagnetic forces are used to improve soil fertility and stimulate plant growth. 2. Magnetoculture vs. Electroculture: Understand the distinction between these two methods and their unique benefits to plants. 3. Natural Elements in Electroculture: Discover the role of copper spirals and coils in capturing atmospheric electricity to benefit plants. 4. Lakhovsky Coils in Practice: Learn about these simple yet effective loops and how they've been used to boost plant vitality and health. Join Susan as she explores how these natural, energy-based techniques can be easily integrated into your own garden, providing an efficient approach to nurturing plant life. Whether you're a seasoned gardener or just starting out, this episode is packed with insights and tips on how you can apply these ancient yet innovative methods in your own green space. Useful Links: - Yannick Van Doorne's Electroculture(https://www.electroculturevandoorne.com/) - Introduction to Electroculture (https://www.electrocultureandmagnetoculture.com/) - Lakhovsky Coils in Gardening (http://www.lakhovskycoils.com/) Tune in to "Frequency Farming: Tapping into Nature's Energy Grid" on "In The Garden With Susan" for a journey into the electrifying world of advanced gardening techniques! Find this podcast and rare heirloom seeds at www.gardenfaeriebotanicals.ca

Dive into the enchanting world of winter gardening with "Growing Dreams in Winter," a podcast that brings warmth and growth to the coldest months of the year. In this cozy and inspiring chat, I explore the exciting journey of buying seeds in January, a time when gardens are asleep but gardeners' dreams are wide awake. Join in as I navigate the vibrant world of seed exchanges, uncovering hidden gems and sharing some of my experiences. Discover how these community-driven platforms can be a treasure trove for rare and heirloom seeds, and learn how to participate in these seed exchange adventures. I also delve into the heart of seed companies, highlighting my favorite ones. Whether you're a seasoned green thumb or a budding gardener, I hope my ramblings will help you make informed choices. "Growing Dreams in Winter" isn't just a chat; it's a celebration of the passion and anticipation that comes with planning a garden. So, grab a cup of tea, settle in, and let's start dreaming and growing together this January! Seeds of Diversity: https://seeds.ca/ Seed Savers Exchange: https://exchange.seedsavers.org/ Sandhill Preservation: https://www.sandhillpreservation.com/ Bakers Creek Heirloom Seeds: https://www.rareseeds.com/ Rainbow Seeds: https://www.rainbowseeds.ca/store/c1/Featured_Products.html Heritage Harvest: https://heritageharvestseed.com/ Incredible Seed Company: https://www.incredibleseeds.ca/ Revival Seeds" https://revivalseeds.ca/ William Dam: https://www.damseeds.com/pages/vegetables BC Eco Seed Coop: https://www.bcecoseedcoop.com/collections/2023-2024-on-sale There are so many great heirloom seed companies. These are just the ones that I have ordered from lately. There is a vast list! Of course, I can not forget my own: https://gardenfaeriebotanicals.shop/ See you in the garden!!