A new friend: Red Shiso

Our local natural foods supermarket had a number of starts for sale this season, both veggies and herbs. Despite my best efforts, my lemon cucumber didn't make it, which I think isn't too shabby considering I only lost one start out of the many I planted this year, and our soil isn't spectacular. I returned to the store looking for a squash start to place in the trellis instead, since my young crookneck squash vine is growing like weedy gangbusters and seems quite happy. They were fresh out of squash, but they had other items -- including this noble-looking, impressive dark red herb. Red Shiso? I'd never heard of it. But one taste transported me straight to south Asia, where I might sample a Vietnamese or Thai plate with lemongrass and bamboo shoots, or perhaps an Indian curry. It's delicious! Sometimes, being bold and trying "that weird new thing" has great hidden rewards.

Also called Perilla, and sometimes nicknamed Beefsteak Plant, Red Shiso has a unique, mildly spicy taste a bit reminiscent of cumin. It goes well in meat dishes, Asian stir-fries, or simply in a salad where you desire a certain extra flavor. The leaves range from maroon-tinged green to pure, deep bloodred. Perhaps I'll try it in pulled pork or with steak and beets ...on the rare occasions I take meat in my meal. Otherwise, lovers of meatless tacos, saute and salads will find much to like about this plant. Its interesting taste, for instance, could provide added exotic zing in place of cilantro for those folks who dislike cilantro's occasional "soapy" flavor (personally, I love the stuff).

Finally, let's face it: Red Shiso is a handsome plant. It's also rumored to be quite hardy, even escaping its confining pot. My start wilted partly in our two recent scorching days while waiting to be planted, but immediately perked up on being watered, its broad leaves fanning out overnight. This winter, I hope to keep it going in our greenhouse.

Some forms of Perilla are outrageously beautiful. I mean, *???!* Yow.

Welcome, new friend, to my wild little plot of earth!

Happy Surprises

As a businessperson, healer or writer we sometimes wonder how we will be received (or some of us, make that a lot) by the public ...especially when first starting out. So how happy I was to find two little reviews on one of my Wild Brews e-booklets, both five stars! Two reviews is, of course, not a lot. But both these humble little statements and their attendant rankings mean the same thing, one that's of paramount importance to me: I provided information that some person, somewhere, found to be helpful. That's why I'm in this business to begin with. Success is nice, but a passion you believe in that also helps people -- and planet -- has no equal.

Thank you, readers, for showing some love! I  wish you good health always.

Wild Brews' "Cold and 'Flu" issue seems the most popular so far, and for obvious reasons: Nearly all of us get these all-too-common conditions at some point or other, and some of us get them nearly every season. But we don't have to ...nor are we bereft of ways to ease our suffering.

Gold stars! A new writer's best reward, along with a dollar and a hug. But as always, a good expert keeps learning just as a student does... which means feedback is helpful, especially with a book meant to be an easy-to-use guide. I keep my eyes open for ways to improve Wild Brews, from updating information to adding inner-book hyperlinks.

There is an email for contact,

wildbrewsherbalseries (at) yahoo (dot) com,

...sorry, spam-guys...

as well as Wild Brews on Facebook.

Thank you, dear ones all.

"What are you grateful for today?"

A Genteel Cup

At Wild Brews, I'm all about the... well, brews -- including tea. Add to this a cheerful brigade of Steampunk friends, and you get a lady with an interest in things Victorian as well as herbal. I've begun going to a Tea and Handwork meetup every week or two, where I and a few friends enjoy a variety of teas: A Japanese sencha with strawberry notes or a chocolate chai one week, a South African rooibos or rare Silver Needle white tea from China the next. In addition, we snack on crackers, berries, fruit and sometimes even scones, while relaxing with crafts such as embroidery (my current project, an edgy Sabers sports logo for my team scarf, may not be feminine even if the craft itself is, so don't feel like this sphere is too prissy for you), knitting, sewing or crochet. Our humor is warm, our talk at times bawdy, and most importantly, bonds of community are strengthened. As is said in the book "Three Cups of Tea," with the first cup, you're a stranger; after the second you're a friend; after the third, you're family. Would that we should be so linked at heart.

Naturally, as a result of my interests, I've begun writing a couple of little Wild Brews booklets about tea and Victoriana. Did you know Victorian-era folks had a whole code language based on flowers? Half those flowers have healing properties in addition to secret meanings. Then there's Tea itself, Camellia sinensis: the single plant responsible for the hundreds of different brews that fall under the heading of true teas, unlike so-called herbal "tea," which is more properly a tisane, or infusion. Tea culture is rich, subtle, elegant, flavorful, beautiful... and begs to be explored.

Watch for my two upcoming books on the topics of traditional and flower-based teas.

A delicate cup of pale yet surprisingly pungent strawberry sencha tea. Note the pinky finger, not stuck out ludicrously (one of many misconceptions) but in the position to best achieve a balanced hold on the cup with its small handle

Rooibos tisane and afternoon teatime snacks

Don't miss Trader Joe's delightful new blueberry poppyseed cookies! Tasty yet not too sweet, bite-sized, I find them perfect for tea.

Vegetables are Gorgeous!

Too long since my last post, which featured leeks as a choice "herb". Did you know the word "herb" refers not just to savory cooking sprigs, but to any plant with a part used for food or medicine by people? Even trees can be considered herbs, as in the case of the white willow, whose bark is used for aspirin. Of course, flowering plants can also be herbs.
My month-old, "teenage" leeks are still small and lithe, about a foot tall at most (the package read: "Days to maturity, 110"). My photo was of my friend's leeks; she has several sizes of allium, i.e. onions, elephant garlic, regular garlic and chives, and they all have similar, lovely globe-shaped blossoms of respective size. I also saw a leek specimen in our grocery with a stem *two inches* across! Leeks get BIG.
I'll say it again:
I think alliums are gorgeous, and I can't wait till my leeks look like *this*!

Note the presence of pollinators on this bloom; each flower is a feast for a bee.

Pinky-purple *and* white! Gorgeous, gorgeous, gorgeous! Can't wait!

I had a bit of a freak-out the other day, when my poor plants, including the leeks, laid down flat after two days of 90+degree heat, thanks to myself being kept busy and away on consecutive night shifts. But I took a special trip at dusk to water them, and they're back to standing strong again.