My new Start – Medicinal Garden

Now I know this photo shows a pity full looking garden. But not all things start off lovely. This is my first garden with a focus on medicinal plants.  My knowledge is limited today but will continue to grow and as it grows I’ll share with you.

medicinal garden

Yarrow, Bee Balm, Dandelions, Marshmallow, Comfrey, Mullein, Lemon Balm


I know that a lot of these plants grow wild and are considered weeds but I have learned enough to know, I love these plants.  I decided to grow even the most common of plants rather than pull them from pastures and streets because I know how they have been grown. These plants have no chemicals sprayed on them.  I use only organic growing practices.

Yarrow – the entire plant can be used.  Flowers should be fully open but not yellowing or browning.  You should never use an herb until you have researched and understand it’s effects on the body.

Marshmallow –  Use the leaves and flowers as poultices to soothe skin irritations, bruising, and irritation. Make a tea of the leaves and flowers for bronchitis, and cough.  The roots contain more than 30% mucilage that is soothing to mucus membranes and the digestive tract. The leaves in early spring, make a mild tasting, and healthful salad.

Bee Balm – This herb is edible and medicinal. All above ground parts of the plant are edible and used as a pot herb, and also used as a flavoring in cooked foods. The flowers make an attractive edible garnish in salads.  An medicinal infusion is used internally in the treatment of colds, catarrh, headaches, and gastric disorders, to reduce low fevers and soothe sore throat, to relieve flatulence, nausea, for menstrual pain, and insomnia.

Dandelions – every part of the dandelion is useful but most harvest the root and make a tincture.  This is medicinal and edible.  Roots are valued for the high anti-inflammatory properties.  The flowers and leaves are great in salads. Some make jellies and add to baked goods.

Comfrey – contains allantoin, which promotes the growth of new cells. Knowing this, comfrey is a go-to herb for skin issues. Useful for skin healing and as a poultice for bruises and sprains and sores. Add comfrey to your salves remembering that it truly is a powerful skin re generator, and caution needs to be used that the wound is already healing before applying a salve that may trap infection under the new skin.

Mullein – is best known as a respiratory tonic. The leaves and flowers activate lymph circulation in the neck and chest and can be useful for mumps, glandular swellings and earaches. Mullein tones and soothes the mucous membranes, reduces inflammation and encourages healthy fluid production in the lungs. By encouraging mucus production, Mullein protects the membranes from absorbing allergens and encourages expectoration. It is anti-spasmodic and antibiotic. Use it for hay fever, emphysema, colds, flu, hoarseness, bronchitis, whooping cough and asthma.

Lemon Balm – The leaves are lovely when minced and added to green salads, fruit salads or your favorite salsa. Because of the lemony scent, the leaves make a great addition to seafood and poultry dishes. The leaves and stems can also be used to make a mellow, relaxing tea.


Windows in my spare time.

It has been awhile since I’ve made a note to you.  We have been busy with the new farm store, new wholesale accounts, setting up a spot in Uniquely Yours Treasure Store in Corsicana and being in the kitchen.  I have been in the kitchen alot over the past couple of months and I thank all of you for that. We are preparing to be at the Texas State Fair this year so be sure and come see us at the Food and Fiber Pavillion. That being said I’ve taken a small break this weekend and stayed home and enjoyed the rain.

I am going to share pictures with you of what I enjoy doing.  I like to let my creative side out when I have a few minutes.

I will have about 15 of these available for sale at the upcoming Vintage Market Days at Southfork Ranch on Sept. 9 – 11th. This is not something I typically offer but will at this show. Or course they are available at the Farm Store if you are interested.


Status On The Store

We have been working on a farm location for us to use as an office and retail selling space. Our vision is to develop this further to offer the experience of fresh herbs in the gardens and showing different gardening techniques.
First we found a small building and had it moved to the property.

Then we begin to create and develop our gardens.
new gardens new garden 3 new garden 4 new garden 5
Some of the herbs we grow are basil, cilantro, chamomile, calendula, dill, hibiscus, lavender, lemon grass, parsley, rosemary, salad burnet, sage, savory, tarragon, thyme. Some of these are only good fresh as opposed to dried.
As the seasons, weather and water conditions change the herbs growing and thriving change too. Right now I need to harvest the last of our dill. In the keyhole garden the lavender and chamomile are still doing well with their feet kept warm.
lavender in december herbs
We still have some work to do before we will invite you over but our plan is to have it presentable by Spring.

Finally, we have been able to move the Sales office out of the kitchen. Ta da!!!! Matt, Sales Manager, is now in his new corner office.
new corner office
It is certainly not fancy but we are all excited. The store will soon offer a place where all of our products will be available for you to come by and make your purchase. Here’s a sneak peek.
sneek peek corner
Plain right now. More of these sneak peek’s to come as we make progress.
See you soon. Eat delicious and nutritious!!

Cows ~ From the City to the Country

Who would have guessed that I would be living on a farm with cattle, goats and growing herbs? Life is awesome!

One of the things I have enjoyed is having the opportunity to grow out our own beef. I would never have thought this would be something I get excited about.We didn’t start this adventure into the country with cattle but I’m so glad we have them.

Discoveries about cattle along the way are numerous.They seem to have long memories and recognize each other.We can move some cows to other pastures, separating those who were raised together as babies, reunite them after a year or more and they seem to celebrate when that cow’s voice is heard again. I have seen them running to join each other with actual leaps in the process.

When babies are moved from their mom’s it is hard on both of them.Some of the cows (by the way a cow is a female that has had a calf) cry out for days calling for the calf and listening for the calf’s reply.The calves seem to adjust a bit quicker. We try to keep a small herd of the same age young ones together because they need each other.If we leave the calves with their mom to long, we have found many of the calves will continue to nurse way past what is required. So we must move them off of the cow mom.

A bull stays with our cows all of the time, allowing for the cattle to become pregnant quickly.If a calf continues to nurse and the cow is pregnant it causes stress to the momma cow.

Cows, heifers (a female that has not had a calf) and bulls will gather together in the evening at dusk and groom each other.I love being out in the pastures with the cattle at this time of day.

There is always a leader of the herd.Ours is number 19 and she is quite the talker.She is physically very large and very vocal.She will call out as if to say “We are changing pastures now” she will begin walking and everyone will follow along.

All of our cows are very docile so I feel so comfortable in the pastures. They are typically very curious animals and their curiosity will get the best of them, if your patient enough.I will stand very still in the pasture and some will come up very close to me to check me out, especially the young ones.As I stand there I will lift my arm slowing and one of them will get brave enough to come and lick my hand.That experience is not for everybody but I kind of like it. I like watching as the others, standing close behind but not brave enough to approach that close, react when I don’t move when licked.Then those shy ones will begin to approach. If I stand completely still, I will have them gathered all around.

Occasionally, we will get one that can be aggressive; they don’t get to live on our farm.

So back to the beginning, best of all, we constantly have one being raised for our freezer. All of our cattle are grass fed only and they have plenty of property to graze. We do have to supplement hay in the winter but only hay.It is the best beef we’ve ever had not to mention the health benefits.Amazing!! We eat red meat now without concern or guilt because we know what went into the steer (a bull that has been neutered) and what the health benefits are.

If you get the opportunity to purchase a grass feed steer try to purchase it for processing.The processing of the meat will come to less than @2.00 a lb. At this price it is definitely worth buying a freezer for.