Smudge sticks are tightly bound bundles of dried woody, resinous herbs, that are slowly burned as a way to purify and cleanse the air. While the roots of burning a smudge stick, or smudging, is in North American Native purification rites and ceremony, they can be used by anyone to bring the woody smell of the outdoors inside.
If you have a garden, chances are good that you have enough ingredients to make at least one smudge stick. The traditional and most popular herbs used in smudging ceremonies are white sage (Salvia apiana), Cedar (Thuja), Sweetgrass (Hierochloe odorata), sagebrush (Artemisia californica), and mugwort (Artemisia vulgaris). However, in my travels I have noticed that the smudging sticks available vary by region and there seems to be a lot of opportunity to branch out (so to speak) with other woody, resinous herbs including, but not limited to: Continue reading
I have a bit of an obsession with salt. I went through a phase tasting every kind of salt I could find, and I still get excited when I come across new types in specialty food stores. Last summer we happened upon a store called The Meadow in New York’s West Village that carries over 100 types of salt and I know this sounds a bit twee and hyperbolic, but I was pretty overtaken by the thrill of a wall of exotic salt from all over the world.
Here’s a homemade holiday gift from the garden that there is still time to make. It took me about an hour and a half to make the caramel slab and I’ll probably be cutting and packaging individual caramels until the second coming, but it will have been worth it. To say that these are gorgeous and addictive is an understatement. The best way to savour them is to put one in your mouth and let it melt slowly. They’re buttery, sweet, and salty with just enough lavender and a taste of honey. I can’t get these packaged, wrapped, and out of here fast enough because I CAN’T STOP EATING THEM.
I’ve spent the last month steeped in lavender. I’ve photographed several different varieties, harvested and hung it to dry, and have experimented with ways to cook with it. I have spent hours carefully removing fresh and dried flowers from stalks.
My favourite variety is ‘Hidcote’, a hardy, blue, dwarf lavender with an intensely sweet, bright, and robust aroma and flavour. It smells and tastes so delicious — none of the varieties I have worked with can compare. So when I had a chance to go out to the country and visit a garden that includes a massive mounding bed of ‘Hidcote’ lavender I jumped at the chance.
Thanks to Jessica Hibbard for the crazy, out-of-date Polaroid film.