Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, and as I promise, she is with
us this morning. Who am I talking about? Well, it's
time for our you urbly experience with our CCP CMAJE
Award winning syndicated journalist, Appalachian herbal scholar, Herbal's author, cooking teacher,
media personality, motivational speaker. Trust me, when she's done today,
(00:25):
you'll be so motivated you can't stand yourself. She's a
contributor on Sacred Heart Radio, on ours on iHeartRadio, as
well her website about eating dot com ladies and gentlemen.
readA Nader Hike and Field. Click along. She's creepy, No
(00:56):
she's not, but she's mysterious and spooky. Read a Hike
and Feld. Are you getting fired up? Rita Hiking Felt?
Speaker 2 (01:08):
That's one of my favorite songs, and it sure goes
with the recipe.
Speaker 1 (01:13):
Meat Sweet Petite. And you know what in the background
with Lurch, that's mister hiking Felt.
Speaker 2 (01:24):
You know there's a little bit of resemblance there. I
have to say, there is.
Speaker 1 (01:30):
Sorry, are you getting fired up? I mean next Friday?
Is your big day of the year, one of your
biggest days of the year.
Speaker 3 (01:37):
Have you picked have you picked up?
Speaker 1 (01:39):
Have you picked out which stick you're gonna ride?
Speaker 2 (01:42):
No? My stick need it needs to tune up, and
my GPS is way off, so I gotta tell you.
Make sure you keep your cell phone handy.
Speaker 1 (01:50):
All right, I bet you're gonna ride the one and
mister Eichenfel put the bicycle seat on.
Speaker 2 (01:55):
Yeah, I like that. We adjusted it down a little
bit this year. I'm in a little shorter as the
centuries progressed.
Speaker 1 (02:04):
Three hundred years could take a real toll on your body.
Speaker 2 (02:09):
And I like the hat that Joe put on me. Hey,
I look pretty good in that picture.
Speaker 1 (02:13):
I said, Wow, she looks pretty good in that picture.
Speaker 2 (02:16):
Yeah. Yeah, I don't know what he did photoshop or
whatever you call it. I have jewelry on and yeah,
I could use that pr wise if I could take
the hat off.
Speaker 1 (02:25):
Well, if you check it out, it's at ro website.
Ron Wilson online dot com talking with Rita Iikenfeld. It's
time for areuurberly experienced? Of course your website about eating
dot com the recipe this week? Did you hear Joe
and I talking about that this morning.
Speaker 2 (02:39):
I did, and I like some of the subs that
he thought would work in you too, So why don't
we just go over the recipe and we can include those.
Speaker 1 (02:48):
Let's do it.
Speaker 2 (02:49):
Okay, Well, it's monster mash, pretty appropriate, I would think,
and it's a Palladine recipe. I love her recipes, very simple,
and basically, you're going to mash up two cans of
refried beans with a can of drained tomatoes and green chilis,
you know, with a little bit of a bite and
(03:10):
some taco seasoning and some shredded cheese. Paula uses Kolby
Jack and so you just mix most of all that up,
saving some cheese for the top, and you bake it
in the oven. I think three twenty five about twenty
five thirty minutes, and then write about five minutes before
it's done, you sprinkle a little more cheese on top,
(03:32):
and it's just delicious. It can you know, when you
think of black beans, if they could be vegetarian black beans,
so you could do it completely vegetarian style. But Joe suggested,
and you suggested. Joe suggested some ground beef, and I
think you said, like cherriso or spicy saucy. Yeah, for
one of the beans. I think that would be delicious,
(03:54):
and then sprinkle you.
Speaker 1 (03:54):
Can even sprinkle some chives on top of that.
Speaker 2 (03:57):
Oh yeah, you can.
Speaker 1 (03:58):
There's so many things you can do. What's funny is
because I did, I blew up the picture. I said,
now is that? Does she have meat in that? And
then I went back to the recipe again and didn't
say anything, and I said, I guess not. So anyway,
there's lots of things you can do with it. But
there you go. It's called the Monster Mash and Dip
and it's it's really simple, as Rita's recipes always are,
(04:19):
and of course it is from Pauladine, but you always
picked the great recipes and the great tasting ones. And
this would be perfect to be eating and scooping out
while you're handing out Halloween candy.
Speaker 2 (04:29):
Yep, it would. And it stays nice too. You could
keep it warm in a crock pot. And again, it's
spicy as you like it.
Speaker 1 (04:36):
So do your thing with that usualtle hot sauce, or
put some hot sauce on the side. You like Frank's
hot sauce. Obviously we do.
Speaker 2 (04:46):
I made some a couple of years ago, a version
of that was very good.
Speaker 1 (04:49):
Now you sent Joe a picture of passion fruit.
Speaker 2 (04:54):
I did. I sent you both a picture of passion
fruit because I'm saying thinking, if you look at the
way passion fruit looks, and if you're growing passion fruit, gosh,
it looks they look like oval green apples around here.
And when you cut them open, got all this mucilogenous
(05:16):
pulp in there with black seeds which are edible, and
passion fruit is starting to become pretty I wouldn't say mainstream,
but pretty big now and it's edible. And actually, I
think the whole flower the reason they call it passion
fruit is something the whole flower represents the passion of Christ,
(05:38):
the legend, and so that's why they call it passion fruit,
like the petals and such. Anyway, the fruit that it
forms makes a delicious jam. And all you got to
do is scoop out the pulp and then put some water,
impected in sugar and lemon juice. My friend Charlene, she
grew all these and we're gonna we're both taking out
(06:01):
the pulp this week and we're going to make some
passion fruit jam. But I was thinking with Halloween. She said,
it looked like caviare a little bit. But if you
look at the when you look at the photos, the
cut open fruit, it looks a little halloweenies. Don't you
think it's.
Speaker 1 (06:16):
Like Google eye? You're right, that crazy stuff. Now I
see you feeding in those to the chickens. Is that
to the hens? So they have a little bit more
passion for the yard boy?
Speaker 2 (06:29):
Well you know what, boy, they were all after it
and he sort of just stood by and watched, so smiling, smiling, smiling,
the yard boy smiling. Yes, he's a very happy rooster.
But you know, again, waste not, want not. They really
did enjoy pecking out what little bit I couldn't get out,
you know, from the shell. So yeah, passion fruit, I
(06:50):
think you're gonna hear a lot about it. Easy to grow,
really pretty flour and there you go. So we'll have
some food for winter, now, you know.
Speaker 1 (06:58):
And I didn't, I didn't ask you about this earlier.
But when you say the passion fruit, is that like
the passion vine that has that prehistoric looking flower on
it kind of purple?
Speaker 2 (07:08):
And yes, yes, okay, yeah, exactly. Yeah. It goes by
several names, but yeah, the Passion vine. Again, the legend
is it represents Christ's passion. Every part of the vine
and the fruit and the petals represent something about his passion.
But again, the fruit is usually very abundant, and you
(07:28):
can save some of the fruit and just dry it
out for seeds for next year. So just fun. And
Charlene and Butch my appellation friends, they do all that stuff.
So it's always fun to learn something new, don't you think.
Speaker 1 (07:41):
Oh and we always learn something new every time we
have you on the show. Well good, that's what it's
all about. Talking with Rita Heigenfelder website about eating dot com.
We're gonna take a break, we come back. We're gonna
look at some of the herbs that you might need
coming up for Halloween next Friday as a little preventative
(08:03):
or protection about all the spooks and goblins and all
the everything that's out there on Halloween night. Here in
the garden with Ron Wilson help so do.
Speaker 3 (08:13):
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Speaker 1 (10:37):
Welcome back here in the Garden with Ron Wilson. Part
two now of Rita Hikenfeld. Are you urbally experienced her
website about eating dot com? And of course Halloween coming
up on Wednesday or Friday, very important day for Rita
as she gets out and flies around. So if you
hear someone screaming totally lost and out of control on
the broom, it's probably Rita.
Speaker 2 (11:00):
Now I am not totally out of control.
Speaker 1 (11:02):
Well kind of out of control, lost lost, I can't
figure out which your way to go? Maybe spiraling around
a little bit. Hey, did I ask you about that
quick weed this week? No, okay, I sent you and
I sent you the website for the Wild Food Girl
or whatever that was.
Speaker 2 (11:16):
Oh, yeah, yeah, yeah, I did look at I did
just glance at very quickly. Yeah, and a lot of
what she forages for. Yes, I do too. And she
was talking about, Oh it's called goose foot. Oh my goodness,
what's the other name for that?
Speaker 1 (11:35):
I had? I know. The reason I asked is I
had a lady ask about chickweed in their guarded Yeah,
and she said, well, she said, you know, I've got
this chickweed and we can't get rid of it. We
tilled twice and it just keeps growing. And I said,
I emailed back and said, uh, Mary, are you sure
that this is chickweed? Can you send me a picture? Well,
she said, someone called it chickweed. Well, I sent the picture.
(11:58):
She sent the picture back and it's quick weed.
Speaker 2 (12:02):
Okay, so no, I don't know. I'm not familiar with that.
Speaker 1 (12:05):
And quick weed you can eat the green. It's an
herb and you eat the greens, and you know it's
a native thing. But it's a summer annual, not a
winter annual, so you treat it a little bit differently
as far as getting rid of it. But I knew
it wasn't chick weed, but it was called it's quick weed,
and I think once you see it, you'll recognize you'll
recognize it. But that's where I found this a Wild
(12:25):
Food Girl website, because she's talking about how she uses
in her scrambled eggs and all kinds of stuff, which
is kind of crazy, and I said, ooh, there's a
perfect match for rita.
Speaker 2 (12:34):
Well, yeah, I'm thinking of lambs quarters when you said
quick weed for some reason, So I'll have to check
that out. Because again, one of my friends, Sally, who
is oh gosh, very organic, gathers lambs quarters and sells
them to restaurants and she also freezes that green really
nutritious for her soups and stews in the winter. So yeah,
(12:55):
there's always something out there most most seasons to find
to keep you healthy and just something fun to Mother
Nature supplies a lot of good stuff for us, oh
no doubt.
Speaker 1 (13:06):
And again it's great history behind this one, how I
got here and all that, But I didn't know it
was so edible but it was the point was the website.
I said, Wow, this Rita and this young Nade will
get along quite nicely talking with Yeah, Rita Hikenfelder website
about eating dot com. So Friday is Halloween, and of
course you know all the spooks and goblins and everybody
(13:27):
out there. Are there herbs out there to protect us
this Halloween.
Speaker 2 (13:32):
Yeah, And you know the fun thing is there's a
lot of legends surrounding some of the culinary orbs, some
of the medicinal herbs for Halloween. And and I was
looking some of them up because I've used some of them.
Would think about sage, you know, we think of the
thanksgiving herb. I found that that is one of the
most widely known spiritual herbs used. And they say that
(13:57):
if you burn stage, it can help cleanse a place
of negative spirits or energy. When you think of Native Americans,
they do the smudge's with the stage right and other
herbs to cleanse the air and remove the negative spirits.
So I think sage, you know, just the regular garden
(14:17):
stage would work. I think the true sage, the white sage,
is what is the best to use. But from what
I understand, that's that's not so abundant anymore. So always
when you harvest any herb, always make sure you leave
some for next year.
Speaker 1 (14:33):
So mister Heikenfeld has a little sage next to his chair.
Speaker 2 (14:37):
Well he may if he doesn't shape up.
Speaker 1 (14:39):
He can light that up to kind of keep if
he wants to be by himself.
Speaker 2 (14:42):
Yeah, yeah, he can sit there and meditate in a
cleansed the atmosphere.
Speaker 1 (14:48):
Yeah, but yeah, the smudges in that are always heavy
with the sage. And so that's actually a great smell
when that's burning.
Speaker 2 (14:55):
Oh it is. It's nice and clean. Yeah, it reminds
you of the holiday. It's not so strong, but very
very fragrant.
Speaker 1 (15:03):
Right, how about the herb of the year this year?
Isn't came emial in that group?
Speaker 2 (15:07):
Yes it is. And you know, kim Emile is such
a calming urb anyway, and that's been used in ceremonies
and rituals. That's to repel unwanted spirits again, negative energy,
but it's also used to deepen meditation and prayer. And
I think because it's such a calming herb, I would
think that helps, don't you.
Speaker 1 (15:27):
Oh, absolutely no doubt. I'm gonna go get some camera meal,
well cam emeal tea, Yes.
Speaker 2 (15:33):
And that's that's one that's very that's got a lot
of science behind it as far as the good that
it does for your body. And Kim and Mile, I
grow the German. It gets about twelve inches high, lovely
for teas and really aromatic in the garden too, and
it comes up every year. You know, it's self feed,
so you're good to go, camm Mile.
Speaker 1 (15:53):
Remember that Dan. Dan's got his here's his cast where
the ghost mask on from when he was like seven.
Speaker 2 (15:59):
I remember Caspar and when he said nobody else will remember.
I remember. Now this goes back a while, black and
white cartoons for the ghost.
Speaker 1 (16:09):
Yeah, well he's got his mask on from when he
was a kid. So every time I look at the screen,
I started laughing. How about yarrow, that's the herb of
last year.
Speaker 2 (16:17):
Yeah, yeah, you know yarrow when you think of the
witches and the legends, that's that was one of their
favorite herbs because you use it for wellness, and they
also use it in their little magical potions to help
them fly. So that's definitely, yes, yes, definitely one that's
(16:38):
got to go in my pot.
Speaker 1 (16:39):
Got it? Rosemary and rue.
Speaker 2 (16:41):
Yeah, rosemary is another cleansing urban. You think of those.
Even in the Middle Ages, rosemary was one of the
herbs they used to purify the floors because they used
to put straw on the floors to keep the bugs
away and also to walk easily. And you can still
burn that a like incense to help purify a space.
(17:03):
And you think of that too. As far as rosemary
for memory, that's always good. And they say, now, if
you put a little sachet of rosemary under your pillow
this time of year, you can have sweet dreams. So
try rosemary.
Speaker 1 (17:16):
I'm gonna go pick some. I'm gonna harbor some rosemary today.
Don't like to eat it, but I'll definitely put it
under my pillow. And what about rue, because that's not
you know, that's not a real common one.
Speaker 2 (17:29):
No, I grow rue in the Bible portion of my
herb garden. Historically, that was used in churches and it's
known as the herb of grace because the priests would
dip it in holy water and sort of sprinkle it
on the parishioners, mister Wilson, and that would bless them
to wash away their sins. It has a pretty deep,
deep fragrant too, so that's supposed to keep people, the
(17:53):
bad people away and also protect against the plague back
in the Middle Ages. So yeah, y arrows is for
witches and negative energy. Ru and yarrow always went together,
so those two definite again definite in my cooking pot.
This year, the top.
Speaker 1 (18:11):
Five herbs for protection is Halloween, sage, cammam, mile, rosemary, roue,
and yarrow. You didn't mention garlic.
Speaker 2 (18:18):
Well, you know, garlic is supposed to keep away vampires,
and the legend is supposedly if you wear it around
your neck or ingested, vampires don't like to smell. So
I just harvested my garlic and I could make myself
a little necklace and wear it around as I'm flying around,
so I'm protected. So yeah, garlic is just such a
(18:42):
fun or of any way, and very antibiotic. I mean,
it's good for your heart, so not only good legendarily,
but culinary and magically.
Speaker 1 (18:52):
Yeah, our potion supplies this time of the year at short,
short supply, I mean, you know, big demand right now.
Speaker 2 (18:57):
Oh yeah, well you know this year I'm going to
make moon water and I'll have to send you the
recipe for that. Very simple and very nice.
Speaker 1 (19:07):
Very cleany rita hikingfelt always a pleasure. Her website is
about eating dot com again. On the Halloween night, you
look up in this guy and you hear somebody screaming
and yelling because they're slightly out of control and loss.
It's probably read all flying around. Have a great to Halloween.
Speaker 2 (19:20):
I will, and you too, mister Wilson.
Speaker 1 (19:22):
All right, take care. Coming up next, doctor triple A.
Here in the garden with Ron Wilson, not gardening questions.
Speaker 3 (19:31):
Ron has the answers at one eight hundred and eighty
two three talk.
Speaker 1 (19:35):
You are in the garden with Ron Wilson.
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Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personal yard boy, and as I promise, she is with
us this morning. Who am I talking about? Well, it's
time for our you urbly experience with our CCP CMAJE
Award winning syndicated journalist, Appalachian herbal scholar, Herbal's author, cooking teacher,
media personality, motivational speaker. Trust me, when she's done today,
(00:25):
you'll be so motivated you can't stand yourself. She's a
contributor on Sacred Heart Radio, on ours on iHeartRadio, as
well her website about eating dot com ladies and gentlemen.
readA Nader Hike and Field. Click along. She's creepy, No
(00:56):
she's not, but she's mysterious and spooky. Read a Hike
and Feld. Are you getting fired up? Rita Hiking Felt?
Speaker 2 (01:08):
That's one of my favorite songs, and it sure goes
with the recipe.
Speaker 1 (01:13):
Meat Sweet Petite. And you know what in the background
with Lurch, that's mister hiking Felt.
Speaker 2 (01:24):
You know there's a little bit of resemblance there. I
have to say, there is.
Speaker 1 (01:30):
Sorry, are you getting fired up? I mean next Friday?
Is your big day of the year, one of your
biggest days of the year.
Speaker 3 (01:37):
Have you picked have you picked up?
Speaker 1 (01:39):
Have you picked out which stick you're gonna ride?
Speaker 2 (01:42):
No? My stick need it needs to tune up, and
my GPS is way off, so I gotta tell you.
Make sure you keep your cell phone handy.
Speaker 1 (01:50):
All right, I bet you're gonna ride the one and
mister Eichenfel put the bicycle seat on.
Speaker 2 (01:55):
Yeah, I like that. We adjusted it down a little
bit this year. I'm in a little shorter as the
centuries progressed.
Speaker 1 (02:04):
Three hundred years could take a real toll on your body.
Speaker 2 (02:09):
And I like the hat that Joe put on me. Hey,
I look pretty good in that picture.
Speaker 1 (02:13):
I said, Wow, she looks pretty good in that picture.
Speaker 2 (02:16):
Yeah. Yeah, I don't know what he did photoshop or
whatever you call it. I have jewelry on and yeah,
I could use that pr wise if I could take
the hat off.
Speaker 1 (02:25):
Well, if you check it out, it's at ro website.
Ron Wilson online dot com talking with Rita Iikenfeld. It's
time for areuurberly experienced? Of course your website about eating
dot com the recipe this week? Did you hear Joe
and I talking about that this morning.
Speaker 2 (02:39):
I did, and I like some of the subs that
he thought would work in you too, So why don't
we just go over the recipe and we can include those.
Speaker 1 (02:48):
Let's do it.
Speaker 2 (02:49):
Okay, Well, it's monster mash, pretty appropriate, I would think,
and it's a Palladine recipe. I love her recipes, very simple,
and basically, you're going to mash up two cans of
refried beans with a can of drained tomatoes and green chilis,
you know, with a little bit of a bite and
(03:10):
some taco seasoning and some shredded cheese. Paula uses Kolby
Jack and so you just mix most of all that up,
saving some cheese for the top, and you bake it
in the oven. I think three twenty five about twenty
five thirty minutes, and then write about five minutes before
it's done, you sprinkle a little more cheese on top,
(03:32):
and it's just delicious. It can you know, when you
think of black beans, if they could be vegetarian black beans,
so you could do it completely vegetarian style. But Joe suggested,
and you suggested. Joe suggested some ground beef, and I
think you said, like cherriso or spicy saucy. Yeah, for
one of the beans. I think that would be delicious,
(03:54):
and then sprinkle you.
Speaker 1 (03:54):
Can even sprinkle some chives on top of that.
Speaker 2 (03:57):
Oh yeah, you can.
Speaker 1 (03:58):
There's so many things you can do. What's funny is
because I did, I blew up the picture. I said,
now is that? Does she have meat in that? And
then I went back to the recipe again and didn't
say anything, and I said, I guess not. So anyway,
there's lots of things you can do with it. But
there you go. It's called the Monster Mash and Dip
and it's it's really simple, as Rita's recipes always are,
(04:19):
and of course it is from Pauladine, but you always
picked the great recipes and the great tasting ones. And
this would be perfect to be eating and scooping out
while you're handing out Halloween candy.
Speaker 2 (04:29):
Yep, it would. And it stays nice too. You could
keep it warm in a crock pot. And again, it's
spicy as you like it.
Speaker 1 (04:36):
So do your thing with that usualtle hot sauce, or
put some hot sauce on the side. You like Frank's
hot sauce. Obviously we do.
Speaker 2 (04:46):
I made some a couple of years ago, a version
of that was very good.
Speaker 1 (04:49):
Now you sent Joe a picture of passion fruit.
Speaker 2 (04:54):
I did. I sent you both a picture of passion
fruit because I'm saying thinking, if you look at the
way passion fruit looks, and if you're growing passion fruit, gosh,
it looks they look like oval green apples around here.
And when you cut them open, got all this mucilogenous
(05:16):
pulp in there with black seeds which are edible, and
passion fruit is starting to become pretty I wouldn't say mainstream,
but pretty big now and it's edible. And actually, I
think the whole flower the reason they call it passion
fruit is something the whole flower represents the passion of Christ,
(05:38):
the legend, and so that's why they call it passion fruit,
like the petals and such. Anyway, the fruit that it
forms makes a delicious jam. And all you got to
do is scoop out the pulp and then put some water,
impected in sugar and lemon juice. My friend Charlene, she
grew all these and we're gonna we're both taking out
(06:01):
the pulp this week and we're going to make some
passion fruit jam. But I was thinking with Halloween. She said,
it looked like caviare a little bit. But if you
look at the when you look at the photos, the
cut open fruit, it looks a little halloweenies. Don't you
think it's.
Speaker 1 (06:16):
Like Google eye? You're right, that crazy stuff. Now I
see you feeding in those to the chickens. Is that
to the hens? So they have a little bit more
passion for the yard boy?
Speaker 2 (06:29):
Well you know what, boy, they were all after it
and he sort of just stood by and watched, so smiling, smiling, smiling,
the yard boy smiling. Yes, he's a very happy rooster.
But you know, again, waste not, want not. They really
did enjoy pecking out what little bit I couldn't get out,
you know, from the shell. So yeah, passion fruit, I
(06:50):
think you're gonna hear a lot about it. Easy to grow,
really pretty flour and there you go. So we'll have
some food for winter, now, you know.
Speaker 1 (06:58):
And I didn't, I didn't ask you about this earlier.
But when you say the passion fruit, is that like
the passion vine that has that prehistoric looking flower on
it kind of purple?
Speaker 2 (07:08):
And yes, yes, okay, yeah, exactly. Yeah. It goes by
several names, but yeah, the Passion vine. Again, the legend
is it represents Christ's passion. Every part of the vine
and the fruit and the petals represent something about his passion.
But again, the fruit is usually very abundant, and you
(07:28):
can save some of the fruit and just dry it
out for seeds for next year. So just fun. And
Charlene and Butch my appellation friends, they do all that stuff.
So it's always fun to learn something new, don't you think.
Speaker 1 (07:41):
Oh and we always learn something new every time we
have you on the show. Well good, that's what it's
all about. Talking with Rita Heigenfelder website about eating dot com.
We're gonna take a break, we come back. We're gonna
look at some of the herbs that you might need
coming up for Halloween next Friday as a little preventative
(08:03):
or protection about all the spooks and goblins and all
the everything that's out there on Halloween night. Here in
the garden with Ron Wilson help so do.
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Speaker 1 (10:37):
Welcome back here in the Garden with Ron Wilson. Part
two now of Rita Hikenfeld. Are you urbally experienced her
website about eating dot com? And of course Halloween coming
up on Wednesday or Friday, very important day for Rita
as she gets out and flies around. So if you
hear someone screaming totally lost and out of control on
the broom, it's probably Rita.
Speaker 2 (11:00):
Now I am not totally out of control.
Speaker 1 (11:02):
Well kind of out of control, lost lost, I can't
figure out which your way to go? Maybe spiraling around
a little bit. Hey, did I ask you about that
quick weed this week? No, okay, I sent you and
I sent you the website for the Wild Food Girl
or whatever that was.
Speaker 2 (11:16):
Oh, yeah, yeah, yeah, I did look at I did
just glance at very quickly. Yeah, and a lot of
what she forages for. Yes, I do too. And she
was talking about, Oh it's called goose foot. Oh my goodness,
what's the other name for that?
Speaker 1 (11:35):
I had? I know. The reason I asked is I
had a lady ask about chickweed in their guarded Yeah,
and she said, well, she said, you know, I've got
this chickweed and we can't get rid of it. We
tilled twice and it just keeps growing. And I said,
I emailed back and said, uh, Mary, are you sure
that this is chickweed? Can you send me a picture? Well,
she said, someone called it chickweed. Well, I sent the picture.
(11:58):
She sent the picture back and it's quick weed.
Speaker 2 (12:02):
Okay, so no, I don't know. I'm not familiar with that.
Speaker 1 (12:05):
And quick weed you can eat the green. It's an
herb and you eat the greens, and you know it's
a native thing. But it's a summer annual, not a
winter annual, so you treat it a little bit differently
as far as getting rid of it. But I knew
it wasn't chick weed, but it was called it's quick weed,
and I think once you see it, you'll recognize you'll
recognize it. But that's where I found this a Wild
(12:25):
Food Girl website, because she's talking about how she uses
in her scrambled eggs and all kinds of stuff, which
is kind of crazy, and I said, ooh, there's a
perfect match for rita.
Speaker 2 (12:34):
Well, yeah, I'm thinking of lambs quarters when you said
quick weed for some reason, So I'll have to check
that out. Because again, one of my friends, Sally, who
is oh gosh, very organic, gathers lambs quarters and sells
them to restaurants and she also freezes that green really
nutritious for her soups and stews in the winter. So yeah,
(12:55):
there's always something out there most most seasons to find
to keep you healthy and just something fun to Mother
Nature supplies a lot of good stuff for us, oh
no doubt.
Speaker 1 (13:06):
And again it's great history behind this one, how I
got here and all that, But I didn't know it
was so edible but it was the point was the website.
I said, Wow, this Rita and this young Nade will
get along quite nicely talking with Yeah, Rita Hikenfelder website
about eating dot com. So Friday is Halloween, and of
course you know all the spooks and goblins and everybody
(13:27):
out there. Are there herbs out there to protect us
this Halloween.
Speaker 2 (13:32):
Yeah, And you know the fun thing is there's a
lot of legends surrounding some of the culinary orbs, some
of the medicinal herbs for Halloween. And and I was
looking some of them up because I've used some of them.
Would think about sage, you know, we think of the
thanksgiving herb. I found that that is one of the
most widely known spiritual herbs used. And they say that
(13:57):
if you burn stage, it can help cleanse a place
of negative spirits or energy. When you think of Native Americans,
they do the smudge's with the stage right and other
herbs to cleanse the air and remove the negative spirits.
So I think sage, you know, just the regular garden
(14:17):
stage would work. I think the true sage, the white sage,
is what is the best to use. But from what
I understand, that's that's not so abundant anymore. So always
when you harvest any herb, always make sure you leave
some for next year.
Speaker 1 (14:33):
So mister Heikenfeld has a little sage next to his chair.
Speaker 2 (14:37):
Well he may if he doesn't shape up.
Speaker 1 (14:39):
He can light that up to kind of keep if
he wants to be by himself.
Speaker 2 (14:42):
Yeah, yeah, he can sit there and meditate in a
cleansed the atmosphere.
Speaker 1 (14:48):
Yeah, but yeah, the smudges in that are always heavy
with the sage. And so that's actually a great smell
when that's burning.
Speaker 2 (14:55):
Oh it is. It's nice and clean. Yeah, it reminds
you of the holiday. It's not so strong, but very
very fragrant.
Speaker 1 (15:03):
Right, how about the herb of the year this year?
Isn't came emial in that group?
Speaker 2 (15:07):
Yes it is. And you know, kim Emile is such
a calming urb anyway, and that's been used in ceremonies
and rituals. That's to repel unwanted spirits again, negative energy,
but it's also used to deepen meditation and prayer. And
I think because it's such a calming herb, I would
think that helps, don't you.
Speaker 1 (15:27):
Oh, absolutely no doubt. I'm gonna go get some camera meal,
well cam emeal tea, Yes.
Speaker 2 (15:33):
And that's that's one that's very that's got a lot
of science behind it as far as the good that
it does for your body. And Kim and Mile, I
grow the German. It gets about twelve inches high, lovely
for teas and really aromatic in the garden too, and
it comes up every year. You know, it's self feed,
so you're good to go, camm Mile.
Speaker 1 (15:53):
Remember that Dan. Dan's got his here's his cast where
the ghost mask on from when he was like seven.
Speaker 2 (15:59):
I remember Caspar and when he said nobody else will remember.
I remember. Now this goes back a while, black and
white cartoons for the ghost.
Speaker 1 (16:09):
Yeah, well he's got his mask on from when he
was a kid. So every time I look at the screen,
I started laughing. How about yarrow, that's the herb of
last year.
Speaker 2 (16:17):
Yeah, yeah, you know yarrow when you think of the
witches and the legends, that's that was one of their
favorite herbs because you use it for wellness, and they
also use it in their little magical potions to help
them fly. So that's definitely, yes, yes, definitely one that's
(16:38):
got to go in my pot.
Speaker 1 (16:39):
Got it? Rosemary and rue.
Speaker 2 (16:41):
Yeah, rosemary is another cleansing urban. You think of those.
Even in the Middle Ages, rosemary was one of the
herbs they used to purify the floors because they used
to put straw on the floors to keep the bugs
away and also to walk easily. And you can still
burn that a like incense to help purify a space.
(17:03):
And you think of that too. As far as rosemary
for memory, that's always good. And they say, now, if
you put a little sachet of rosemary under your pillow
this time of year, you can have sweet dreams. So
try rosemary.
Speaker 1 (17:16):
I'm gonna go pick some. I'm gonna harbor some rosemary today.
Don't like to eat it, but I'll definitely put it
under my pillow. And what about rue, because that's not
you know, that's not a real common one.
Speaker 2 (17:29):
No, I grow rue in the Bible portion of my
herb garden. Historically, that was used in churches and it's
known as the herb of grace because the priests would
dip it in holy water and sort of sprinkle it
on the parishioners, mister Wilson, and that would bless them
to wash away their sins. It has a pretty deep,
deep fragrant too, so that's supposed to keep people, the
(17:53):
bad people away and also protect against the plague back
in the Middle Ages. So yeah, y arrows is for
witches and negative energy. Ru and yarrow always went together,
so those two definite again definite in my cooking pot.
This year, the top.
Speaker 1 (18:11):
Five herbs for protection is Halloween, sage, cammam, mile, rosemary, roue,
and yarrow. You didn't mention garlic.
Speaker 2 (18:18):
Well, you know, garlic is supposed to keep away vampires,
and the legend is supposedly if you wear it around
your neck or ingested, vampires don't like to smell. So
I just harvested my garlic and I could make myself
a little necklace and wear it around as I'm flying around,
so I'm protected. So yeah, garlic is just such a
(18:42):
fun or of any way, and very antibiotic. I mean,
it's good for your heart, so not only good legendarily,
but culinary and magically.
Speaker 1 (18:52):
Yeah, our potion supplies this time of the year at short,
short supply, I mean, you know, big demand right now.
Speaker 2 (18:57):
Oh yeah, well you know this year I'm going to
make moon water and I'll have to send you the
recipe for that. Very simple and very nice.
Speaker 1 (19:07):
Very cleany rita hikingfelt always a pleasure. Her website is
about eating dot com again. On the Halloween night, you
look up in this guy and you hear somebody screaming
and yelling because they're slightly out of control and loss.
It's probably read all flying around. Have a great to Halloween.
Speaker 2 (19:20):
I will, and you too, mister Wilson.
Speaker 1 (19:22):
All right, take care. Coming up next, doctor triple A.
Here in the garden with Ron Wilson, not gardening questions.
Speaker 3 (19:31):
Ron has the answers at one eight hundred and eighty
two three talk.
Speaker 1 (19:35):
You are in the garden with Ron Wilson.
Speaker 3 (19:54):
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