Michael Moore - SW School of Botanical Medicine Home Page
Started in 1994, this site was maintained by Michael Moore, and was last updated by him on July 22, 2008 When my typewriter broke 14 years ago, I grudgingly purchased my first computer at age 53...an ancient used Mac Plus, recommended for low-tech ageing neo-Luddite green hippies such as myself. 12 computers, 4 scanners, 8 powerbooks, 4 digital cameras, 3 LCD projectors and 3 mini DV cameras later, I STILL have two unused ribbons left over from that Smith-Corona. All OCR work is done with FineReader 5 Pro by ABBYY (the best! If an ol' bear like me can pull this off, imagine what YOU could do for our collective benefit! You are visitor number:
Common Spicebush
Look for spicebushes in damp, partially shaded, rich woodlands, on mountains' lower slopes, in thickets, and along stream banks, throughout the Eastern United States, except the northernmost regions. Pioneers knew that this was good soil for farms, with moist, fertile soil. The berries, which taste a little like allspice, are an irreplaceable seasoning for me. Rinse them, pat them dry, and chop them in a blender or spice grinder. If you have neither, put them under a towel and crush them with a hammer. Since spiceberries are ripe in apple season, they often find themselves in the same pot. To store long-range, donít dry the berries. Collect the twigs year-round for teas, or use the leaves from mid spring to fall. Pioneers called this plant fever bush because a strong bark decoction makes you sweat, activating the immune system and expelling toxins. The Indians used a spiceberry infusion for coughs, colds, delayed menstruation, croup, and measles.
Granny Woman Ozark Herbs
The Lazy Lady’s Guide to DIY: Hanging Herb Garden
At some point near the middle of March, I always decide that I’m “done” with winter. The sweaters and jackets get pushed to the back of the closet, the flip flops come out, and I inevitably freeze my butt off for several weeks until the weather catches up with my warm-weather state of mind. Likewise, my cravings for fresh herbs and veggies are always a little ahead of the season. Growing your own herbs is a great way to save money and avoid buying too much at a time and letting most of it go to waste. What you’ll need: Tin containers with snap-on plastic lids (tea, cocoa, and coffee cans are a good bet), coat hangers, pliers, scissors, herbs (I bought basil, rosemary, dill, and cilantro for about $2.50 each), masking tape, coffee filters, a nail, a hammer, X-acto knife, scrap fabric or paper, and glue or spray adhesive. After you’ve emptied and cleaned your cans, remove the bottom of the can with a can opener. Slide the bottom inside the can, holding it up from inside. Happy growing!
The entrepreneur behind Mario Batali's edible herb wall - Apr. 12, 2010
Jim Mumford's edible walls bring herb gardens to unexpected spaces.By Eilene Zimmerman, contributing writerApril 12, 2010: 9:59 AM ET SAN DIEGO (CNNMoney.com) -- Mario Batali decided last year to install a garden between his adjoining West Hollywood restaurants, Osteria Mozza and Pizzeria Mozza. But a plain old backyard patch wouldn't do. Batali wanted something more visually striking, something more ... vertical? So he turned to Jim Mumford, the owner of Good Earth Plant and Flower Company in San Diego. Mumford, 52, had built a reputation as a nontraditional gardener. When customers saw Mumford's urban oasis, they started asking him about rooftop vegetable gardens. "You would need to either harness yourself or build a 42-inch wall around the edge so you don't fall off while working there," he says. But building gardens on a wall -- now that was something Mumford could do. And the timing was ripe, says Caron Golden, the culinary blogger behind San Diego Foodstuff. Share thisShare this
