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By Sarah Coleman Leave a Comment

Garlic, bubbling a few days into the ferment and then golden brown a few weeks later.

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Hi, I’m Sarah

Naturopath, writer, grower, maker. Umami huntress. Sharing traditional wisdom, backed by science. More …

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☀️Sliding into the last moments of Natural Medicine Week to celebrate spices - the healthy flavour bombs you have in your pantry. Earthy, warm, and slightly bitter, turmeric looks like a ray of sunshine. The health benefits of turmeric (Curcuma longa) are well known. But how do you get more into your diet? Turmeric Paste!

Foxglove (Digitalis spp). An old remedy with a narrow therapeutic window, meaning there is little room for error in dosing, a smidge too much and it is poison. NOT used as a home remedy anymore after numerous fatalities. A source of compounds called cardiac glycosides, isolated and used in pharmaceuticals for cardiovascular disease, such as digoxin. Such elegance as they reach for the sky, and an absolute magnet for pollinators.

Herbaceous water kefir second ferment. Heavy on camphorous rosemary, sunny sweetness of orange and subtle blueberries give it a beautiful hue. One day in and super fizzy with all the added wild microbes 🧡⁣. After training the grains from a first ferment of water kefir, flavourful, aromatic herbs, spices and fruits can amp up the taste and the fizz when added for a day or two for a second ferment. Do you second ferment??

🌱 As we move through spring many herbs and plants reach the cusp of maturity. They are most potent and nutrient-rich before the heat of summer sets in and they push their energy into flowering and seeding. ⁣

🔬 Microorganisms make the magic happen when it comes to fermentation. They can be: ⁣

Waste not, want not! 🍏 Old lunch box apples get fermented to Apple cider vinegar. They are super bubbly for the first few days before they are strained off and the liquid rested for at least 3 months, we go longer for extra tang! Me 8 has taken to sealing our ferments with globes so they wave at us 😂😊.

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