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"content": "Foraging Files: Bitter Dock<br />Rumex obtusifolius<br /><br />This is not the tastiest of the dock plants. As the name suggests, it can be bitter, but the young leaves can be eaten. However, cooking them in water and then doing a water change can leach some of the bitterness away. The stems and seeds can also be eaten. <br /><br />Like other leafy greens, there are lots of culinary uses. Stuffed dock leaves, salads, sautéed, fritters, omelets, and more. Stems for stir fries or several of the prior mentioned applications. <br /><br />For medicinal purposes, it can make a very nice salve to sooth stings and bites. To make the salve you would need to heat infuse the chopped leaves and stems into a carrier oil of choice and then combine with beeswax at a 4:1 parts ratio of oil to wax. You could do a cold infusion if you dry the leaves, but in this case I think fresh leaves and stems are the way to go.<br /><br />There are several other medicinal applications. For leaves and stems: burns, stings, insect bites, and bruises. For seeds: coughs, colds and bronchitis. For roots: jaundice, liver problems, skin ailments, boils, rheumatism, and constipation.<br /><br />The roots can also be used to make a yellow dye, though I haven't tested it myself (yarrow is so wonderfully stable, it don't usually try for other yellow dyes).<br /><br />Note: it does contain small amounts of oxalic acid, which can make you sick if consumed in large quantities, but so does spinach, beets, and beet greens, tofu, soy milk, potatoes, and many other common food items.",
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"content": "Foraging Files: Bitter Dock\nRumex obtusifolius\n\nThis is not the tastiest of the dock plants. As the name suggests, it can be bitter, but the young leaves can be eaten. However, cooking them in water and then doing a water change can leach some of the bitterness away. The stems and seeds can also be eaten. \n\nLike other leafy greens, there are lots of culinary uses. Stuffed dock leaves, salads, sautéed, fritters, omelets, and more. Stems for stir fries or several of the prior mentioned applications. \n\nFor medicinal purposes, it can make a very nice salve to sooth stings and bites. To make the salve you would need to heat infuse the chopped leaves and stems into a carrier oil of choice and then combine with beeswax at a 4:1 parts ratio of oil to wax. You could do a cold infusion if you dry the leaves, but in this case I think fresh leaves and stems are the way to go.\n\nThere are several other medicinal applications. For leaves and stems: burns, stings, insect bites, and bruises. For seeds: coughs, colds and bronchitis. For roots: jaundice, liver problems, skin ailments, boils, rheumatism, and constipation.\n\nThe roots can also be used to make a yellow dye, though I haven't tested it myself (yarrow is so wonderfully stable, it don't usually try for other yellow dyes).\n\nNote: it does contain small amounts of oxalic acid, which can make you sick if consumed in large quantities, but so does spinach, beets, and beet greens, tofu, soy milk, potatoes, and many other common food items.",
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"content": "Foraging Files: Wineberry Leaves<br />Rubus phoenicolasius<br /><br />Wineberries are cousins of red raspberries (Rubus idaeus). The plants look similar and produce similar fruit, though wineberries are more acidic and juicier, they are also a bit sticky.<br /><br />It will be a while before the fruit are available, but the leaves are starting to come out. The leaves can be collected and dried to be used as a tea. Though the leaves of the red raspberry are what are well known, wineberry leaves offer similar benefits. The best known benefit is for women's reproductive health. But that isn't the only benefit, high in vitamin C it is good for immune health and it is also anti-inflammatory and can be used to gargle with when battling a sour throat. <br /><br />Some other uses of the leaves include tinctures , decoctions, and infused oils.<br /><br />I personally just stick with the tea. I dry the leaves and keep them on hand. Depending on what I'm going for, I blend it with a variety of other herbs. For a cold maybe some wineberry leaves with some mint (to sooth the stomach), add in some chamomile (acalming), then add honey and a squeeze of lemon.<br /><br />I'll definitely talk more about wineberries later in the season when the fruit is available.",
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"published": "2023-04-10T22:06:48+00:00",
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"content": "Foraging Files: Wineberry Leaves\nRubus phoenicolasius\n\nWineberries are cousins of red raspberries (Rubus idaeus). The plants look similar and produce similar fruit, though wineberries are more acidic and juicier, they are also a bit sticky.\n\nIt will be a while before the fruit are available, but the leaves are starting to come out. The leaves can be collected and dried to be used as a tea. Though the leaves of the red raspberry are what are well known, wineberry leaves offer similar benefits. The best known benefit is for women's reproductive health. But that isn't the only benefit, high in vitamin C it is good for immune health and it is also anti-inflammatory and can be used to gargle with when battling a sour throat. \n\nSome other uses of the leaves include tinctures , decoctions, and infused oils.\n\nI personally just stick with the tea. I dry the leaves and keep them on hand. Depending on what I'm going for, I blend it with a variety of other herbs. For a cold maybe some wineberry leaves with some mint (to sooth the stomach), add in some chamomile (acalming), then add honey and a squeeze of lemon.\n\nI'll definitely talk more about wineberries later in the season when the fruit is available.",
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"content": "Rhubarb Growth<br />So, I was doing some more garden bed prep today and noticed this guy peeking out. I did not have high hopes for the rhubarb crown I bought. It was just from a big box store, I bought it on a whim, and it was kinda squishy when I planted it. But obviously, it was still good.",
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"content": "Rhubarb Growth\nSo, I was doing some more garden bed prep today and noticed this guy peeking out. I did not have high hopes for the rhubarb crown I bought. It was just from a big box store, I bought it on a whim, and it was kinda squishy when I planted it. But obviously, it was still good.",
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"content": "Wild asparagus<br /><br />Like the farmed version, you feel where the stalk wants to snap. <br />In uncultivated hedgerow. Spears tend to be 1 to 5 per plant, but once found look around for many more plants <br />Very tasty raw, blanch for a few seconds then refresh for salads. Eggs scrambled or omelette. Stalks for soup.",
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"content": "Wild asparagus\n\nLike the farmed version, you feel where the stalk wants to snap. \nIn uncultivated hedgerow. Spears tend to be 1 to 5 per plant, but once found look around for many more plants \nVery tasty raw, blanch for a few seconds then refresh for salads. Eggs scrambled or omelette. Stalks for soup.",
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"content": "Sweet Potato Slips<br />So, my one yam had a slip (previously posted, though much bigger now). My other yam seems to be a dud. But I grabbed a couple other kinds of sweet potatoes when I was at an Asian market, and this one just took off. Just like \"Let me grow, let me grow!!!\"<br /><br />Pretty sure this is the purple one. So I might end up with a nice rainbow of sweet potatoes this year (and now I want to go grab some more unusual ones from the Asian market)",
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"content": "Sweet Potato Slips\nSo, my one yam had a slip (previously posted, though much bigger now). My other yam seems to be a dud. But I grabbed a couple other kinds of sweet potatoes when I was at an Asian market, and this one just took off. Just like \"Let me grow, let me grow!!!\"\n\nPretty sure this is the purple one. So I might end up with a nice rainbow of sweet potatoes this year (and now I want to go grab some more unusual ones from the Asian market)",
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"content": "Wild Lettuce (Lactuca virosa)<br /> Wild lettuce can be eaten as a vegetable. The leaves can be cooked and added to salads or cooked dishes. It has a bitter taste but can be used to add flavor and texture to dishes. <br /><br />Wild lettuce breaks one of the cardinal rules of foraging: Avoid white sap. It is one of a half dozen or so plants with white sap that is edible in some way.<br /><br /> When young the bitterness is less pronounced, and in some species is very mild or missing.",
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"content": "Wild Lettuce (Lactuca virosa)\n Wild lettuce can be eaten as a vegetable. The leaves can be cooked and added to salads or cooked dishes. It has a bitter taste but can be used to add flavor and texture to dishes. \n\nWild lettuce breaks one of the cardinal rules of foraging: Avoid white sap. It is one of a half dozen or so plants with white sap that is edible in some way.\n\n When young the bitterness is less pronounced, and in some species is very mild or missing.",
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"content": "Forcythia Jelly<br />I'm working on batch number two, as my first batch didn't set properly.<br /><br />I think I gathered about two cups of blooms, really it was as many as I could stand to gather and process, and a few more after that. The green bits need to be removed, so it isn't as easy as just pulling the blossoms from the bush.<br /><br />I packed those into the large canning jar you see pictured and then poured boiling water over those to make a tea. I let that sit in the fridge overnight/until I was ready to use it. The reason for the tea is to catch the aromatics, instead of letting them boil off.<br /><br />When ready for jelly making: 4 cups of strained tea into a sauce pan big enough for the batch. I was a little short, so I just added water to make the difference.<br /><br />Added 2-5 tablespoons lemon juice (honestly, I just juiced half a lemon, this was more acid than my first batch). I also added half a vanilla bean pod (which isn't necessary).<br /><br />Once warm, in went the pectin, brought the mix to a boil while stirring constantly. Then added four cups of sugar. Brought the mix back to a boil, boiled for 1 minute.<br /><br />Took everything off heat and added the mix to sterilized jars. <br /><br />The filled jars are now boiling for 10 minutes, then I'll take them out and pray they fully set while leaving them alone for 12 to 24 hours.<br /><br />Wish me luck!",
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"content": "Forcythia Jelly\nI'm working on batch number two, as my first batch didn't set properly.\n\nI think I gathered about two cups of blooms, really it was as many as I could stand to gather and process, and a few more after that. The green bits need to be removed, so it isn't as easy as just pulling the blossoms from the bush.\n\nI packed those into the large canning jar you see pictured and then poured boiling water over those to make a tea. I let that sit in the fridge overnight/until I was ready to use it. The reason for the tea is to catch the aromatics, instead of letting them boil off.\n\nWhen ready for jelly making: 4 cups of strained tea into a sauce pan big enough for the batch. I was a little short, so I just added water to make the difference.\n\nAdded 2-5 tablespoons lemon juice (honestly, I just juiced half a lemon, this was more acid than my first batch). I also added half a vanilla bean pod (which isn't necessary).\n\nOnce warm, in went the pectin, brought the mix to a boil while stirring constantly. Then added four cups of sugar. Brought the mix back to a boil, boiled for 1 minute.\n\nTook everything off heat and added the mix to sterilized jars. \n\nThe filled jars are now boiling for 10 minutes, then I'll take them out and pray they fully set while leaving them alone for 12 to 24 hours.\n\nWish me luck!",
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"content": "Starts and Stocks<br />Most of my starts are looking decent, some would have preferred brighter grow lights while indoors, but they still seem to be thriving.<br /><br />I also got the rootstock I had ordered today!!! (I'm very excited) I'm not even sure what scion wood I have anymore! I have rootstock for apples, peaches, plums and pears now. I had a hard time finding one for cherries. I'm hoping I can propogate some of the stocks I got, because I'd really prefer not to have to order them again.<br /><br />Anyway, I also got my Rosa rugosa, who I'd also like to try to propogate (it's a good eating rose, blooms and hips).<br /><br />I thought I was basically done getting new fruit trees, vines, bushes, and such, but no, I just keep getting more. ",
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"content": "Starts and Stocks\nMost of my starts are looking decent, some would have preferred brighter grow lights while indoors, but they still seem to be thriving.\n\nI also got the rootstock I had ordered today!!! (I'm very excited) I'm not even sure what scion wood I have anymore! I have rootstock for apples, peaches, plums and pears now. I had a hard time finding one for cherries. I'm hoping I can propogate some of the stocks I got, because I'd really prefer not to have to order them again.\n\nAnyway, I also got my Rosa rugosa, who I'd also like to try to propogate (it's a good eating rose, blooms and hips).\n\nI thought I was basically done getting new fruit trees, vines, bushes, and such, but no, I just keep getting more. ",
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"content": "Forcythia Jelly<br />I'm happy to report, this time it set!<br /><br />Now I'm wishing I had gathered more blooms for the jelly. Oh well. I'm going to try this batch today. Hopefully, it still has some flavor.",
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"content": "Forcythia Jelly\nI'm happy to report, this time it set!\n\nNow I'm wishing I had gathered more blooms for the jelly. Oh well. I'm going to try this batch today. Hopefully, it still has some flavor.",
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"content": "Garden Happenings<br />Lots of peas are up. I got a couple volunteer lettuce babies in the yard. Got my first strawberry blossoms. And the violets are out!<br /><br />There are other happenings too, but really, it's just exciting to see so many things come to life.",
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"content": "Garden Happenings\nLots of peas are up. I got a couple volunteer lettuce babies in the yard. Got my first strawberry blossoms. And the violets are out!\n\nThere are other happenings too, but really, it's just exciting to see so many things come to life.",
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"content": "Foraging Files: Common Mullein <br />Verbascum thapsus<br /><br />Mullein is a very easy to recognize plant, even like this without the flower spike, the large fuzzy leaves forming in a rosette are rather distinct. <br /><br />The different parts of the plant have different benefits. For example, oil infused with the dried flowers has a long history of being used to treat ear infections.<br /><br />Now the leaves, as pictures here, are most often used for respiratory health, so historically (and still currently) it was often smoked. You can also make, tea, tinctures, oil infusions, salves, and even cough drops. I even found a recipe for a mullein flower liqueur.<br /><br />Mullein is a medicinal plant, not a culinary one, but still extremely useful, especially during cold and flu season. Definitely worth harvesting and drying some leaves to keep on hand.",
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"published": "2023-04-16T21:03:27+00:00",
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"content": "Foraging Files: Common Mullein \nVerbascum thapsus\n\nMullein is a very easy to recognize plant, even like this without the flower spike, the large fuzzy leaves forming in a rosette are rather distinct. \n\nThe different parts of the plant have different benefits. For example, oil infused with the dried flowers has a long history of being used to treat ear infections.\n\nNow the leaves, as pictures here, are most often used for respiratory health, so historically (and still currently) it was often smoked. You can also make, tea, tinctures, oil infusions, salves, and even cough drops. I even found a recipe for a mullein flower liqueur.\n\nMullein is a medicinal plant, not a culinary one, but still extremely useful, especially during cold and flu season. Definitely worth harvesting and drying some leaves to keep on hand.",
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"content": "Foraging Files: Mock Strawberry <br />Duchesnea indica/Potentilla indica<br /><br />This is a plant you have probably seen in your yard, I know I have tons of it. My kid and I often gather the fruits and eat them, as they are edible, even if somewhat tasteless. If you get a big enough one, or gather a few together to eat a handful, they can have a very mild slightly sweet flavor, kind of similar to the white part of a watermelon rind closer to wear the pink fruit starts.<br /><br />Anyway, the fruits aren't the only edible part, the leaves are edible as well as a potherb (cooked greens) and can be dried for tea. <br /><br />The medicinal properties are in the leaves and fruit, ive found little reference to the roots being useful. A poultice can be made from fresh leaves for wounds, insect bites and other minor injuries. According to Chinese medicine it has anticoagulant, detoxification, and antiseptic properties, as well being a fever reducer.<br /><br />The fruit can assist with an upset stomach. Recipe:<br /><br />8 oz. water<br />1/4 cup of mock strawberry fruit<br />Honey to taste<br />Optional: dried herbs such as mint which are also good for soothing an upset stomach<br /><br />Crush the fruit in the cup, if adding herbs, add those in, pour the hot water over the mix, add honey to taste. Wait until tea is at a suitable temperature and drink.<br /><br />Oh, I was about to say \"sorry for the flower being out of focus\" which reminded me, apparently the flowers appear to have the more concentrated anticoagulant properties.",
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"content": "Foraging Files: Mock Strawberry \nDuchesnea indica/Potentilla indica\n\nThis is a plant you have probably seen in your yard, I know I have tons of it. My kid and I often gather the fruits and eat them, as they are edible, even if somewhat tasteless. If you get a big enough one, or gather a few together to eat a handful, they can have a very mild slightly sweet flavor, kind of similar to the white part of a watermelon rind closer to wear the pink fruit starts.\n\nAnyway, the fruits aren't the only edible part, the leaves are edible as well as a potherb (cooked greens) and can be dried for tea. \n\nThe medicinal properties are in the leaves and fruit, ive found little reference to the roots being useful. A poultice can be made from fresh leaves for wounds, insect bites and other minor injuries. According to Chinese medicine it has anticoagulant, detoxification, and antiseptic properties, as well being a fever reducer.\n\nThe fruit can assist with an upset stomach. Recipe:\n\n8 oz. water\n1/4 cup of mock strawberry fruit\nHoney to taste\nOptional: dried herbs such as mint which are also good for soothing an upset stomach\n\nCrush the fruit in the cup, if adding herbs, add those in, pour the hot water over the mix, add honey to taste. Wait until tea is at a suitable temperature and drink.\n\nOh, I was about to say \"sorry for the flower being out of focus\" which reminded me, apparently the flowers appear to have the more concentrated anticoagulant properties.",
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"content": "It's a Bunny!<br />Some morning cuteness! Sorry for picture quality, taken with my windshield in the way.",
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"content": "Haworthia Maintenance.<br />So.... as some of you know, I have a LOT of houseplants. A fair chunk of my collection is what you see pictured here, haworthias.<br /><br />Well, these babies were in need of a refresh. Some were a bit leggy, some had a bunch of dry leaves, some are/were a bit dehydrated. So, O reported them into these trays and set them up under the grow lights. Since they are in a much more visible spot now, I'll be able to keep a better eye on them.<br /><br />The shelves I had them on, well, I'll move some of my other plants over there. It's been a minute since I played houseplant shuffle. It's kinda nice to switch it up.",
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"content": "Haworthia Maintenance.\nSo.... as some of you know, I have a LOT of houseplants. A fair chunk of my collection is what you see pictured here, haworthias.\n\nWell, these babies were in need of a refresh. Some were a bit leggy, some had a bunch of dry leaves, some are/were a bit dehydrated. So, O reported them into these trays and set them up under the grow lights. Since they are in a much more visible spot now, I'll be able to keep a better eye on them.\n\nThe shelves I had them on, well, I'll move some of my other plants over there. It's been a minute since I played houseplant shuffle. It's kinda nice to switch it up.",
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"content": "Wild rocket<br /><br />Very peppery and pokey! 😛<br /><br />There was so much more of it around the area of scratchy, flinty, dry earth. Great in salads and sometimes I have seen it on pizza. Goes well in a salad with shaved hard Italian cheeses like pecorino, padano and reggiano.",
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"content": "Wild rocket\n\nVery peppery and pokey! 😛\n\nThere was so much more of it around the area of scratchy, flinty, dry earth. Great in salads and sometimes I have seen it on pizza. Goes well in a salad with shaved hard Italian cheeses like pecorino, padano and reggiano.",
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"content": "Tomatillos <br />If I didn't know better I would think someone was sneaking my tomatillos plant food. They got soo big!<br /><br />I put them in the ground today. I need to get a lot of my plants in the ground.<br /><br />I don't know wtf I'm going to do with so many tomato plants. Might need to put up a tomato trellis. I think I've got some wire fencing in my shed...",
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"content": "Tomatillos \nIf I didn't know better I would think someone was sneaking my tomatillos plant food. They got soo big!\n\nI put them in the ground today. I need to get a lot of my plants in the ground.\n\nI don't know wtf I'm going to do with so many tomato plants. Might need to put up a tomato trellis. I think I've got some wire fencing in my shed...",
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"content": "So Many Violets<br />....I want to pick them.",
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"content": "So Many Violets\n....I want to pick them.",
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"content": "Creeping Thistle<br />Cirsium arvense<br /><br />Several varieties of thistle are edible, and are highly nutrient dense but... talk about a bit of a pain to harvest. Obviously, the spikes and spines maje for difficult harvesting and preparation.<br /><br />This one, creeping thistle or Canada thistle isn't as bad as let's say bull thistle when it comes to spikes and spines, but it does still have little needles attached to those leaves.<br /><br />The whole plant us edible and like many other wild leafy green plants, it is the least bitter in the spring.<br /><br />Because of the work involved, some people skip eating the leaves entirely and instead just harvest the stalks, which can be more easily stripped. They can be used in soups or sautéed, pickled, or eaten raw if tender enough. Kind of celery like. If you do go through the trouble of preparing the leaves, they can be used like just about any other leafy green. Personally though, I'd dry them for tea.<br /><br />Thistles are a strong anti-inflammatory and a tea from them can alleviate arthritis and other chronic inflammation symptoms. It's even reported to help with IBS. <br /><br />Now the root is edible, but warning it does contain insulin, which for some can be an irritant, especially in large quantities. For most, it might just make you have more gas. Otherwise the root is much like a dock root, and can make for a nice tincture as well.<br /><br />I'll admit, I don't have much experience using this plant as an edible, because there are lots of wild edibles out there that don't require me to wear protective gear like I'm preparing for a battle, but thistle also makes for a nice dye plant. You can prepare a nature dye or ink that has a lovely olive green like color, and that's typically what I go after them for.<br /><br />On the survivalist tips, aside from the plant being edible, the stalks retain a good amount of water, so they can be used as a clean source of water if in a pinch (which is one more reason to always have a good knife with you when out in the woods or wilds).",
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"content": "Creeping Thistle\nCirsium arvense\n\nSeveral varieties of thistle are edible, and are highly nutrient dense but... talk about a bit of a pain to harvest. Obviously, the spikes and spines maje for difficult harvesting and preparation.\n\nThis one, creeping thistle or Canada thistle isn't as bad as let's say bull thistle when it comes to spikes and spines, but it does still have little needles attached to those leaves.\n\nThe whole plant us edible and like many other wild leafy green plants, it is the least bitter in the spring.\n\nBecause of the work involved, some people skip eating the leaves entirely and instead just harvest the stalks, which can be more easily stripped. They can be used in soups or sautéed, pickled, or eaten raw if tender enough. Kind of celery like. If you do go through the trouble of preparing the leaves, they can be used like just about any other leafy green. Personally though, I'd dry them for tea.\n\nThistles are a strong anti-inflammatory and a tea from them can alleviate arthritis and other chronic inflammation symptoms. It's even reported to help with IBS. \n\nNow the root is edible, but warning it does contain insulin, which for some can be an irritant, especially in large quantities. For most, it might just make you have more gas. Otherwise the root is much like a dock root, and can make for a nice tincture as well.\n\nI'll admit, I don't have much experience using this plant as an edible, because there are lots of wild edibles out there that don't require me to wear protective gear like I'm preparing for a battle, but thistle also makes for a nice dye plant. You can prepare a nature dye or ink that has a lovely olive green like color, and that's typically what I go after them for.\n\nOn the survivalist tips, aside from the plant being edible, the stalks retain a good amount of water, so they can be used as a clean source of water if in a pinch (which is one more reason to always have a good knife with you when out in the woods or wilds).",
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"content": "Garden update<br />Not that you can really tell from this picture, but my garden is actually starting to look like a garden. <br /><br />And yes, I've started staking absolutely everything to avoid Kaya laying down on the plants.",
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"content": "Garden update\nNot that you can really tell from this picture, but my garden is actually starting to look like a garden. \n\nAnd yes, I've started staking absolutely everything to avoid Kaya laying down on the plants.",
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"content": "Tomatoes!<br />So many tomatoes!<br /><br />Definitely got a lot done in the garden this weekend. Transplanted several plants. Started a few new seeds for some plants that got damaged. Apparently, two of my blueberries died last year, so took those out. I still need to move some of my blueberry babies. Restaked my whole garden because hubby was like \"It's a death trap!\"<br /><br />Mulched a bunch of the garden, cut back the dead branches on my fig (need to mulch her too). Thinned all my tomatoes, and boy I hot lots and lots. Made a support for my cucumbers. Planted my most of my bean seeds...<br /><br />I think that's it...<br /><br />Nope, not it. Planted the two baby Red Eastern Cedars I got an an earth day event and threw some more seeds in the fridge to cold stratify (black cohosh, milkweed, motherwort, and something else...) Got some swamp milkweed seeds settled in, I'll need to thin those if they pop up, and planted some more ostrich fern starts.<br /><br />Okay, now I think that's it.",
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"content": "Tomatoes!\nSo many tomatoes!\n\nDefinitely got a lot done in the garden this weekend. Transplanted several plants. Started a few new seeds for some plants that got damaged. Apparently, two of my blueberries died last year, so took those out. I still need to move some of my blueberry babies. Restaked my whole garden because hubby was like \"It's a death trap!\"\n\nMulched a bunch of the garden, cut back the dead branches on my fig (need to mulch her too). Thinned all my tomatoes, and boy I hot lots and lots. Made a support for my cucumbers. Planted my most of my bean seeds...\n\nI think that's it...\n\nNope, not it. Planted the two baby Red Eastern Cedars I got an an earth day event and threw some more seeds in the fridge to cold stratify (black cohosh, milkweed, motherwort, and something else...) Got some swamp milkweed seeds settled in, I'll need to thin those if they pop up, and planted some more ostrich fern starts.\n\nOkay, now I think that's it.",
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"content": "Foraging Files: Field Peppergrass<br />Also known as Pepperwort, Lepidium campestre, is another wild edible. <br /><br />This plant is related to mustard, both the leaves (preferably when young and tender) can be eaten as well as the fruit and seeds. The fruit and seeds are a spice that has a similar flavor to black pepper combined with mustard seed. The leaves, like many others, can be eaten raw or cooked in a manner similar to mustard greens.<br /><br />For medicinal uses, maybe a little limited. It's known as another anti-inflammatory and the leaves and seeds have been used to treat congestion.<br /><br />This is one to be mindfully foraged as it can take up a lot of metal contaminants, if they are present. This particular plant is right by the road, so I won't be harvesting it. Still good for demonstration though.",
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"content": "Foraging Files: Field Peppergrass\nAlso known as Pepperwort, Lepidium campestre, is another wild edible. \n\nThis plant is related to mustard, both the leaves (preferably when young and tender) can be eaten as well as the fruit and seeds. The fruit and seeds are a spice that has a similar flavor to black pepper combined with mustard seed. The leaves, like many others, can be eaten raw or cooked in a manner similar to mustard greens.\n\nFor medicinal uses, maybe a little limited. It's known as another anti-inflammatory and the leaves and seeds have been used to treat congestion.\n\nThis is one to be mindfully foraged as it can take up a lot of metal contaminants, if they are present. This particular plant is right by the road, so I won't be harvesting it. Still good for demonstration though.",
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"content": "Dandelion Mead<br />Got a batch of mead all ready to go. I just need to wait for it to cool down enough to add the yeast.",
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"content": "Dandelion Mead\nGot a batch of mead all ready to go. I just need to wait for it to cool down enough to add the yeast.",
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"content": "Bubbles!<br />The brew is definitely cooking. Yeasts are having a feast right now.",
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"content": "Bubbles!\nThe brew is definitely cooking. Yeasts are having a feast right now.",
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"content": "Foraging Files: Lilac Blossoms<br />Not a wild edible but common landscape item that which most overlook.<br /><br />There are so many ways to use these, aside from just displaying them on a table, counter or mantle. <br /><br />Lilacs definitely lend themselves to sweet applications so you can do lilac infused sugar, lilac syrup, infused honey, infused alcohol, cakes, cookies, and lots of other pastries. Great for cocktails and non alcoholic drinks like lemonade. As you may have seen, I made a batch of lilac wine, which turned out very nice! I might try mead this year instead of wine.<br /><br />Medicinally, the blooms are astringent, though mild in comparison to yarrow, and were historically used for intestinal discomfort and treatment of intestinal worms.<br /><br />I definitely like them for body care items such as face cleansers, lotions, bath bombs, bath salts, sugar scrubs, and the like.<br /><br />Now they do take a bit of work to harvest, as you don't want any of the green or woody bits. You just want the blooms, but we'll worth the work in my opinion.",
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"content": "Foraging Files: Lilac Blossoms\nNot a wild edible but common landscape item that which most overlook.\n\nThere are so many ways to use these, aside from just displaying them on a table, counter or mantle. \n\nLilacs definitely lend themselves to sweet applications so you can do lilac infused sugar, lilac syrup, infused honey, infused alcohol, cakes, cookies, and lots of other pastries. Great for cocktails and non alcoholic drinks like lemonade. As you may have seen, I made a batch of lilac wine, which turned out very nice! I might try mead this year instead of wine.\n\nMedicinally, the blooms are astringent, though mild in comparison to yarrow, and were historically used for intestinal discomfort and treatment of intestinal worms.\n\nI definitely like them for body care items such as face cleansers, lotions, bath bombs, bath salts, sugar scrubs, and the like.\n\nNow they do take a bit of work to harvest, as you don't want any of the green or woody bits. You just want the blooms, but we'll worth the work in my opinion.",
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"content": "Lily of the Valley<br />A rare non edible plant in my garden. Lily of the Valley is poisonous, but pretty and I got these gifted to me.<br /><br />They look lovely next to my violets.",
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"content": "Lily of the Valley\nA rare non edible plant in my garden. Lily of the Valley is poisonous, but pretty and I got these gifted to me.\n\nThey look lovely next to my violets.",
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"content": "Second Batch of Mead<br />I may have overdone the projects today a little.<br /><br />I started a new batch of mead, this one is lilac, violet, and blueberry. I thought I had tannin powder around, but couldn't find it, so I figured a handful of blueberries would at least add some. Plus it will pair well with the blossoms (and that color!)<br /><br />I also am finishing up a batch of lilac jelly now. It's going to be very, very lilac, as I used some lilac sugar I infused from last year and the color of the jelly is much darker than I'd normally expect from fresh just fresh blooms.<br /><br />So yes, between the harvesting and the two projects after a full day of work, I'm a bit tired now.<br /><br />Let me know if anyone wants a link to the baseline recipes I used.",
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"content": "Second Batch of Mead\nI may have overdone the projects today a little.\n\nI started a new batch of mead, this one is lilac, violet, and blueberry. I thought I had tannin powder around, but couldn't find it, so I figured a handful of blueberries would at least add some. Plus it will pair well with the blossoms (and that color!)\n\nI also am finishing up a batch of lilac jelly now. It's going to be very, very lilac, as I used some lilac sugar I infused from last year and the color of the jelly is much darker than I'd normally expect from fresh just fresh blooms.\n\nSo yes, between the harvesting and the two projects after a full day of work, I'm a bit tired now.\n\nLet me know if anyone wants a link to the baseline recipes I used.",
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"content": "Lilac Jelly<br />Okay, here we go. Lilac jelly is done, now just to wait for it to set.",
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"content": "Lilac Jelly\nOkay, here we go. Lilac jelly is done, now just to wait for it to set.",
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"content": "Baby Orchard Fruit<br />Peaches, nectarines, Asian pears, and pluots all seem to be developing.<br /><br />The peaches and nectarines I'll have to thin. I think the pluots will be fine as the fruit is a bit smaller anyway and my Asian pear really only had the one cluster of flowers/fruit. <br /><br />I'm really, really hoping I get at least a few good peaches and nectarines this year.",
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"content": "Baby Orchard Fruit\nPeaches, nectarines, Asian pears, and pluots all seem to be developing.\n\nThe peaches and nectarines I'll have to thin. I think the pluots will be fine as the fruit is a bit smaller anyway and my Asian pear really only had the one cluster of flowers/fruit. \n\nI'm really, really hoping I get at least a few good peaches and nectarines this year.",
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"content": "I am definitely that crazy plant lady who loves to share plants, but I often don't want to ply the uninterested with them, but neighbors, friends and family often end up getting offers for tomato plants (those rarely get turned down and I always seem to have an abundance of seedlings).<br /><br />Anyway, it seems like ages ago that <a class=\"u-url mention\" href=\"https://www.minds.com/BigbyLupo\" target=\"_blank\">@BigbyLupo</a> mentioned a love of figs and I set up to take some cuttings from mine. I think it has to be at least a year (maybe two, time flies) after that original conversation, and I'm so happy to see the baby fig arrive safely and settling into her new home.<br /><br /><a class=\"u-url mention\" href=\"https://www.minds.com/BigbyLupo\" target=\"_blank\">@BigbyLupo</a> and <a class=\"u-url mention\" href=\"https://www.minds.com/LilRedRidingHood\" target=\"_blank\">@LilRedRidingHood</a> have always been incredibly kind and supportive friends who I never would have interacted with if it wasn't for minds, and a certain misanthropic mutual friend. <br /><br />So here is to years long friendships between very different people who still find an abundance of common ground, and to happy plants!",
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"content": "I am definitely that crazy plant lady who loves to share plants, but I often don't want to ply the uninterested with them, but neighbors, friends and family often end up getting offers for tomato plants (those rarely get turned down and I always seem to have an abundance of seedlings).\n\nAnyway, it seems like ages ago that @BigbyLupo mentioned a love of figs and I set up to take some cuttings from mine. I think it has to be at least a year (maybe two, time flies) after that original conversation, and I'm so happy to see the baby fig arrive safely and settling into her new home.\n\n@BigbyLupo and @LilRedRidingHood have always been incredibly kind and supportive friends who I never would have interacted with if it wasn't for minds, and a certain misanthropic mutual friend. \n\nSo here is to years long friendships between very different people who still find an abundance of common ground, and to happy plants!",
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"content": "Dandelion Capers<br />So, I've never tried this before, but I was clearing the garden beds along the front walk, I figured I might as well process the dandelions there.<br /><br />I ended up with a big pile and separated the leaves, flowers, buds and roots. Whatever was left went in my compost pile.<br /><br />Now not all the buds were the really young tender ones, so these are overall a bit tougher than actual capers, but the few little baby but I got are very, very tender. I kind of like the tougher texture of the more mature buds, but maybe not for everyone.<br /><br />I only had a few, so I did 2/3 of a cup apple cider vinegar and 1/3 cup water. I added a full teaspoon of salt. I heated the mix and poured it over the buds. I didn't bother water canning for such a small quantity.<br /><br />Next time I'm adding peppercorns to the mix, probably white peppercorns as black might be overpowering, but I'll definitely try this again.",
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"content": "Dandelion Capers\nSo, I've never tried this before, but I was clearing the garden beds along the front walk, I figured I might as well process the dandelions there.\n\nI ended up with a big pile and separated the leaves, flowers, buds and roots. Whatever was left went in my compost pile.\n\nNow not all the buds were the really young tender ones, so these are overall a bit tougher than actual capers, but the few little baby but I got are very, very tender. I kind of like the tougher texture of the more mature buds, but maybe not for everyone.\n\nI only had a few, so I did 2/3 of a cup apple cider vinegar and 1/3 cup water. I added a full teaspoon of salt. I heated the mix and poured it over the buds. I didn't bother water canning for such a small quantity.\n\nNext time I'm adding peppercorns to the mix, probably white peppercorns as black might be overpowering, but I'll definitely try this again.",
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"content": "Dandelion \"Coffee\"<br />I gathered the roots of the dandelions yesterday and after lots of washes I chopped them up and roasted them. Got a light and medium roast on some of the bigger chunks and a dark roast on the smaller ones.<br /><br />Can't say I drink this all that often but if I'm craving a coffee like beverage later in the day and want to forgo the caffeine, this is a nice option.<br /><br />I add a few spices like cinnamon to round out the flavor a bit.",
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"content": "Dandelion \"Coffee\"\nI gathered the roots of the dandelions yesterday and after lots of washes I chopped them up and roasted them. Got a light and medium roast on some of the bigger chunks and a dark roast on the smaller ones.\n\nCan't say I drink this all that often but if I'm craving a coffee like beverage later in the day and want to forgo the caffeine, this is a nice option.\n\nI add a few spices like cinnamon to round out the flavor a bit.",
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"content": "Inside us there are two wolves. Observe.<br /><br />Prepping ingredients for dandelion and lilac jelly. Delicacy, patience, attention to detail! Leave to steep for hours and hours and hours.<br /><br />Meanwhile, gonna go kill and gut something for the pot. Patience, adrenaline, blood.<br /><br />Feed them both.<br /><br /><a href=\"https://www.minds.com/search?f=top&t=all&q=homegrown\" title=\"#homegrown\" class=\"u-url hashtag\" target=\"_blank\">#homegrown</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=homemade\" title=\"#homemade\" class=\"u-url hashtag\" target=\"_blank\">#homemade</a><br /><a href=\"https://www.minds.com/search?f=top&t=all&q=ihavenoideawhatimdoing\" title=\"#ihavenoideawhatimdoing\" class=\"u-url hashtag\" target=\"_blank\">#ihavenoideawhatimdoing</a> ",
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"content": "Inside us there are two wolves. Observe.\n\nPrepping ingredients for dandelion and lilac jelly. Delicacy, patience, attention to detail! Leave to steep for hours and hours and hours.\n\nMeanwhile, gonna go kill and gut something for the pot. Patience, adrenaline, blood.\n\nFeed them both.\n\n#homegrown #homemade\n#ihavenoideawhatimdoing ",
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"content": "Potatoes<br />So, I planted my seed potatoes (and when I mean seed potatoes I mean potatoes I kept from last season) deep in these grow bags. Apparently, one decided to take the path of least resistance and grew up the side of the container and has made its way to freedom!<br /><br />I am amused.",
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"content": "Potatoes\nSo, I planted my seed potatoes (and when I mean seed potatoes I mean potatoes I kept from last season) deep in these grow bags. Apparently, one decided to take the path of least resistance and grew up the side of the container and has made its way to freedom!\n\nI am amused.",
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"content": "General Garden Update<br />I thinned my peaches and nectarines the other day, necessary, but still made me sad. I checked on both today and all looks good. I took a big shoot off my peach rootstock and discovered green peach branches smell like peaches, kinda odd, and just something I didn't know. I'm going to try to root it to grow new rootstock. I also took the dried flower remainders from off my baby peaches, because I'm odd like that.<br /><br />My nasturtiums are coming up, planted most of those around my fruit trees.<br /><br />The peas are starting to climb, my summer squash is doing fine despite the cool wet weather.<br /><br />I planted a bunch of flower seeds in the beds I have along the front walk and apparently a couple of Robin's have taken up residence in my forsythia bush. So, apparently I'll have to give them space until after the babies fly off, which is a tiny bit annoying, as I want to get the violets under it.<br /><br />Of course I've bought more plants, two raspberries and a calamondin, but now I want an olive too. Yes, yes, I love expanding my plant collection.<br /><br />There is more, but this post is already getting long.",
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"content": "General Garden Update\nI thinned my peaches and nectarines the other day, necessary, but still made me sad. I checked on both today and all looks good. I took a big shoot off my peach rootstock and discovered green peach branches smell like peaches, kinda odd, and just something I didn't know. I'm going to try to root it to grow new rootstock. I also took the dried flower remainders from off my baby peaches, because I'm odd like that.\n\nMy nasturtiums are coming up, planted most of those around my fruit trees.\n\nThe peas are starting to climb, my summer squash is doing fine despite the cool wet weather.\n\nI planted a bunch of flower seeds in the beds I have along the front walk and apparently a couple of Robin's have taken up residence in my forsythia bush. So, apparently I'll have to give them space until after the babies fly off, which is a tiny bit annoying, as I want to get the violets under it.\n\nOf course I've bought more plants, two raspberries and a calamondin, but now I want an olive too. Yes, yes, I love expanding my plant collection.\n\nThere is more, but this post is already getting long.",
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"content": "Coffee Plant(s)<br />I ordered A coffee plant. Just ONE. <br /><br />What I got: 10 seedling coffee plants all smooshed into one tiny planter with no drainage.<br /><br />Let's see who survives, if they all do, suppose I know what I'll be giving away as gifts in the coming year.",
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"content": "Coffee Plant(s)\nI ordered A coffee plant. Just ONE. \n\nWhat I got: 10 seedling coffee plants all smooshed into one tiny planter with no drainage.\n\nLet's see who survives, if they all do, suppose I know what I'll be giving away as gifts in the coming year.",
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"content": "Forest Magic<br />Thought I would share. <a href=\"https://www.minds.com/newsfeed/1501730101086130178\" target=\"_blank\">https://www.minds.com/newsfeed/1501730101086130178</a>",
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"content": "Forest Magic\nThought I would share. https://www.minds.com/newsfeed/1501730101086130178",
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"content": "Foraging Files: Shagbark Hickory<br />Carya ovata<br /><br />This is a fairly common sight in the American Northeast and probably one of the most easily recognized trees because of the unique bark. The bark naturally flakes from the tree giving it that \"shaggy\" look.<br /><br />The wood is already something most are familiar with in flavoring food. Hickory smoked bacon, in particular, is very common.<br /><br />For foraging purposes, the wood isn't the first thing I'd suggest going after, but certainly if you want to harvest some branches, cure the wood and use it to smoke meats, that is certainly an option.<br /><br />The nuts are edible, they have a round outer casing that looks almost egg like, hence the ovata in the scientific name. The nuts can be used in a variety of ways, eaten raw, roasted, baked, cooked, ground into flour, and more.<br /><br />If processing the nuts, hold onto the shells. The shells and the bark can be used to flavor simple syrup or milk/cream. The both can be used in a variety of ways but the simple syrup you can preserve like you would with maple syrup. Like maples, Shagbark Hickory can be tapped, but as the loose bark can easily be harvested from the tree without harm, it's definitely the more no fuss way to go.<br /><br />For medicinal properties: the small fresh young shoots have been used to treat headaches by steaming them to make a inhalant.<br /><br />The bark can be used to make a decoction to treat rheumatism or alnerated mashed to make an external poultice for treatment of rheumatic joints.<br /><br />The nuts have health benefits as they are rich in B1 and Magnesium.<br /><br />Shagbark doesn't have many cautions, but obviously, if you are allergic to nuts, skip consuming these.",
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"content": "Foraging Files: Shagbark Hickory\nCarya ovata\n\nThis is a fairly common sight in the American Northeast and probably one of the most easily recognized trees because of the unique bark. The bark naturally flakes from the tree giving it that \"shaggy\" look.\n\nThe wood is already something most are familiar with in flavoring food. Hickory smoked bacon, in particular, is very common.\n\nFor foraging purposes, the wood isn't the first thing I'd suggest going after, but certainly if you want to harvest some branches, cure the wood and use it to smoke meats, that is certainly an option.\n\nThe nuts are edible, they have a round outer casing that looks almost egg like, hence the ovata in the scientific name. The nuts can be used in a variety of ways, eaten raw, roasted, baked, cooked, ground into flour, and more.\n\nIf processing the nuts, hold onto the shells. The shells and the bark can be used to flavor simple syrup or milk/cream. The both can be used in a variety of ways but the simple syrup you can preserve like you would with maple syrup. Like maples, Shagbark Hickory can be tapped, but as the loose bark can easily be harvested from the tree without harm, it's definitely the more no fuss way to go.\n\nFor medicinal properties: the small fresh young shoots have been used to treat headaches by steaming them to make a inhalant.\n\nThe bark can be used to make a decoction to treat rheumatism or alnerated mashed to make an external poultice for treatment of rheumatic joints.\n\nThe nuts have health benefits as they are rich in B1 and Magnesium.\n\nShagbark doesn't have many cautions, but obviously, if you are allergic to nuts, skip consuming these.",
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"content": "Seeds!<br />Seed buying problem? I don't have a seed buying problem, you have a seed buying problem! <br /><br />Lol, my newest seed purchase haul with a really cool book!<br /><br /><a class=\"u-url mention\" href=\"https://www.minds.com/allyinspirit\" target=\"_blank\">@allyinspirit</a> I'm partly blaming you as I decided I really wanted to grow some Black Futsu after your post. ",
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"content": "Seeds!\nSeed buying problem? I don't have a seed buying problem, you have a seed buying problem! \n\nLol, my newest seed purchase haul with a really cool book!\n\n@allyinspirit I'm partly blaming you as I decided I really wanted to grow some Black Futsu after your post. ",
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"content": "So cool to see!<br /><br />Honestly, I think it will taste amazing!",
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"content": "So cool to see!\n\nHonestly, I think it will taste amazing!",
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"content": "Wild Columbines<br />One of those wildflowers that brings me joy to see them, every year.",
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"content": "Wild Columbines\nOne of those wildflowers that brings me joy to see them, every year.",
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