I went out into my herb garden and checked everything out as well. The deer had visited last night but it doesn't look like they did any damage. My chives are budding and it won't be long before there will be beautiful blossoms. I can't wait!! Those chive blossoms are just awesome in salads. I'm having some friends over for a luncheon on the 11th and hopefully, I will be able to sprinkle chive blossoms on their salads. I'm keeping my fingers crossed!!
I've been watching the tarragon bed. I had 8 plants in my bed and so far only 1 has come back. That just about brings tears to my eyes. I use a lot of tarragon and I am so disappointed, I can't even begin to tell you! Oh well, I've always said Mother Nature has her own ideas about things. Other than that everything looks pretty good. Well, I've got to get busy so I'll talk to you later.
I've done laundry today, went mushroom hunting again and found nothing -- AND dug dandelion roots. This was a perfect day for digging dandelion roots. Never used dandelions? If it's young the greens are very good cooked like turnip greens or spinach in a pot. The flowers are pretty good stir-fried and taste a little like mushrooms but are most famous for dandelion wine, but the roots are used for making a coffee blend and are very useful medicinally. Dandelions have Vitamins A, B, C, and D; iron; potassium; calcium; inulin; sesquiterpenes; and carotenoids. The root is a classic liver tonic or "blood purifier" with a stimulating and decongesting effect on the liver. It also encourages optimal digestion, with a rich supply of bitter compounds that, having stimulated receptor sites on the tongue, signal the digestive tract that food is coming. The root also stimulates the production of bile, which in turn helps break down cholesterol and fat. (Now I think that last fact is so cool.) Dandelion leaf has long been used as a mild diuretic in cases of water retention and bladder or kidney problems. Unlike synthetic diuretics, however, dandelion leaf is a good source of potassium and replenishes rather than depletes the body of this nutrient. Rosemary Gladstar, my favorite herb person, steams the leaves and then marinates them overnight in an Italian dressing with lots of honey. I'm going to try Dandelion Mocha. I'll let you know how it actually tastes and I will put the recipe on my Recipe Page so you can try it yourself. Check out my dandelions below. If you go to my Picture Page you can see them after they have been roasted.