November 29, 2025 • 20 mins
# Dive into the Garden: A Seasonal Chat with Herbal Expert Rita Nader Hikenfeld
Are you ready for a cozy, informative chat about seasonal herbs, holiday spices, and post-Thanksgiving culinary delights? Join host Ron Wilson and special guest Rita Nader Hikenfeld, an award-winning Appalachian herbal scholar and media personality, as they explore everything from collard greens to holiday spices with surprising health benefits.
This episode takes you on a journey through winter gardening wisdom and festive cooking tips that will transform your holiday leftovers and boost your mood with aromatic spices that have been cherished for centuries.
## Timestamps and Key Takeaways:
**2:15** - Rita shares her secrets for cooking collard and mustard greens the traditional way, with ham bones and red pepper flakes for a hearty winter dish
**4:30** - Jerusalem artichokes storage tips: treat them like potatoes but use within a month for best results
**5:45** - Post-Thanksgiving leftover recipe: Transform your turkey or ham into a gourmet Cobb salad with two dressing options including Nell's famous blue cheese dressing
**10:20** - Holiday spices with year-round benefits:
- Cinnamon: Supports blood sugar balance and boosts immunity
- Ginger: Aids digestion and reduces inflammation
- Cloves: Soothes toothaches and enhances immunity
**13:45** - Tips for storing and testing spices for maximum flavor and health benefits
Want to learn more about traditional cooking methods, how to repurpose holiday leftovers, or the surprising health benefits of your favorite seasonal spices? This episode is packed with practical wisdom that connects ancient traditions with modern wellness. Visit abouteating.com for more of Rita's recipes and herbal knowledge!
Listen now and discover how these seasonal ingredients can transform your holiday cooking while supporting your health all year long.
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilson, your
personally yard boy talking about yarning on this post Thanksgiving weekend,
and as I promised, she is with us this morning.
It's time for are you urbally experience with our ccp
CMAH Award winning syndicated journalist, Appalachian herbal scholar, member of
(00:21):
the Arab Society of America. She is a nerveless author,
cookie teacher, media personality, motivational speaker. I'm always motivated when
she talks to us what She's a regular contributor on
Sacred Heart Radio and our iHeartRadio, as well her website
about eating dot com ladies and gentlemen, the one the
only Rita Nader hikenfelled. All your fans got up early
(00:50):
this morning piling in here.
Speaker 2 (00:53):
Well that's good. I think you are in bellashin whatever
it is I'm supposed to be. Every time I come home,
it seems like the list grows longer. But it's okay
to make me smile, so we'll take it.
Speaker 1 (01:05):
That's what it's all about. By the way, I added
my white Castle stuffing recipe to yours this last weekend,
Oh my god. And yesterday I had several emails from
folks that said, all right, I have to admit it.
We made it as a side dish, and it was
the first thing.
Speaker 3 (01:25):
That was gone.
Speaker 2 (01:27):
Delicious, you know what I mean?
Speaker 1 (01:29):
There you go.
Speaker 2 (01:31):
What's not to love about that when you think of
all the ingredients. We didn't tell us again how to
make it. I don't know if you and Joe talked
about it.
Speaker 1 (01:38):
We did it, and it's still on there if you
scroll down, you'll still find it on there from last week.
But it was amazing. Folks didn't believe me till they
made it, and there you go. It was the first
thing to be emptied out. So good for that. All right,
got lots to talk about today. Yeah, First of all,
I had a gentleman call in earlier talking about growing
collared greens, mustard greens and cetter ceter And he said,
(02:01):
do you think Grena's got any kind of recipe because
I've never cooked greens before, collar greens especially, said, I
don't know, but we'll find out. Do you get into
cooking collar greens and mustard greens in that that much?
Speaker 2 (02:14):
Yeah? You know, I only do that towards falling in
the winter. There was a chef who used to work
with Frank at the Heritage Restaurant and he every Saturday
night he would make a pot of collared greens and
he put them in what he'd called pot liquor and
he would cook them with whatever the leftover hambone, some
(02:35):
red pepper flake, some onions, I think, a little garlic,
the mustard greens, and the collared greens and cook them
for hours. All they were just delicious, just delicious. And
then we would take a big bowl of it and
splash some red wine vinegar on it. So yeah, those
mustardy greens, I think take a long cooking time, and
(02:56):
you can add some spinach too, because they've got that
of hot taste, just typical mustard green taste. So good
for you though, My goodness, it's just so healthy.
Speaker 1 (03:07):
So yeah, Well, I was talking about my great grandmother,
Sally Mees, who used to cook on that arm, the
big pot in an open hearth fireplace.
Speaker 2 (03:17):
Yeah, and would do that and when.
Speaker 1 (03:18):
She cooked those greens, it just smelled phenomenal and the
flavor went along with it too. But you know, she
had her own recipe, which I think everybody does when
it comes to cooking greens. But oh my goodness, it's
so good, so good. But you're right, little crush red
flakes got to have the handbones in there and a
little bit of this, a little bit of that, and
it's a long time to cook and they're good to go.
(03:40):
So anyway, but he was curious because he would like
to do it. And I think it's interesting you talking
about doing it mostly in the fall, because that's when
they are sweeter better in the fall than they are
in the spring.
Speaker 2 (03:50):
Yeah, for sure. And I think by the time fall
comes in early winter, we're ready for that kind of food,
don't you think.
Speaker 1 (03:57):
Yeah, I think so, And yeah, kind of carry it
through through through the winter time, get you, get you
through and into and ready to go for the spring season.
Talking with Rita Hikenfelder website about eating dot com, I
had one more question for you, Jerusalem artichokes. When you
harvest those, all right, do you have to use them
right within a few weeks or can you store those
(04:20):
away for a while.
Speaker 2 (04:22):
I believe I used to grow those, and boy, I'll
tell you, once you grow them, it's like horse radish
that they never stop growing and popping up. You can
store them sort of like a potato. But I'll tell
you you really need to cook them before you eat
and so that they don't hurt your digestion like you're tummy.
But yeah, they're becoming quite popular. And I stored them
(04:45):
just like.
Speaker 1 (04:45):
Potatoes, so they would last for a month or so,
storing like a potato.
Speaker 2 (04:54):
Yeah, but you know they have more moisture in them too,
so I would watch them. I wouldn't. I would about
a month. I've never stored them longer than that. Try
to use seem to last.
Speaker 1 (05:03):
Yeah, use them as fresh as you can. Yeah, all right,
talking with Rita Hikenfeld again her website about eating dot com.
So this week's recipe leftover ham or leftover turkey. Don't
make a soup, Let's make a cob salad.
Speaker 2 (05:18):
Well, you know, I'll make a soup with the carcass
of the turkey and ham and bean soup. But you know,
sometimes we just get hungry for like a good old
fashioned salad. And this one has the usual suspects, the
romain let us bed and then if you have ham
or turkey, and you can make like a layer of
that and some tomatoes. I usually put avocado and of
(05:41):
course hard boiled eggs, and then the cheese that my
recipe says goat cheese. But and then the dressing recipe
is like a fresh rant a little bit healthier. It
has yogurt and buttermilk and stal dried dial and garlic
and onion powder and salt and pepper. But you know
what I was thinking too, I get hungry for Nell's
(06:04):
blue cheese dressing, your mom. So that's what I'm going
to use with it. And instead of goat cheese, I'll
just put some crumbled blue cheese on there, because I
mean hers you can use as a dressing, you can
use it as a dip. No wrong way to eat
Nell's blue Cheese dressing. So I shared that and I
gave you her original recipe and her handwriting.
Speaker 1 (06:26):
Yeah, well I saw that. We've got that post it
again on our website at Ron Wilson online dot com.
And you know the other way you can eat that
you're talking about all different ways is just with a spoon.
Speaker 2 (06:37):
Yeah, yeah, you know what. Yeah, it's sort of like
we do a lot of homus and I'll eat that
with a spoon. Now, you, being mister Wilson, would do
the same with blue cheese dressing.
Speaker 1 (06:49):
So we all have our faves cherry tomatoes though you
cut those in half of one in a spoon and
then the dip that get a spoonful of that out,
pop that in your mouth. Mm mm mmmmm.
Speaker 2 (06:58):
Every last sounds like a winner to me, mister Wilson.
Speaker 1 (07:03):
So you can again, you can find out on our
website at ron Wilson online dot com. It is the
Rita's Yummy Cobb Salad and two choices of dressings there.
You can go with a rancher, you can go with
Mellie Wilson's blue cheese dressing. Guaranteed when you make that,
you will eat the first jar by yourself, and you'll
have to make a second one to put on top
of whatever else you're going to use it for. All right,
(07:26):
So as we look out at your garden right now,
I'm sure that there's not a whole lot going on
out there, kind of shutting down for the winter.
Speaker 2 (07:33):
Oh yeah, yeah, Now the vegetable garden's been chilled and molt,
so she's just resting around now, the IRB garden. I
still leave everything up as I said, I like it
as a little sort of a little shelter for the mother,
nature's animals, the birds, and there's not much left in there.
There's still stage which is growing well, which I'll be
(07:56):
using today. I think I told you we celebrate Thanksgiving
on Saturday rather than Thursday, so I have some fresh stage.
And the oregano is growing, Parsley still growing, chibes are
still there, but the rest of it, yeah, they're done
for the year.
Speaker 1 (08:13):
Dan and I were curious, what time is that again?
Speaker 2 (08:16):
It is five o'clock.
Speaker 1 (08:18):
Five o'clock, so we got plenty of time. Then we
can go home and watch the game and maybe rest
a little bit, rest a little bit, yeah, and then
and then head on out.
Speaker 2 (08:28):
Yep. You know, my dad always said there's always room
for one more, so there's always room for two more.
Speaker 1 (08:32):
So sure, well he'd have to bring his cat, and
I have to bring Carol, maybe Miley.
Speaker 2 (08:37):
So there's four or five, and my mom.
Speaker 1 (08:40):
Said, and his mom that's six.
Speaker 2 (08:43):
I would love to meet his mom.
Speaker 1 (08:45):
She's a nice lady. No matter what Dan says about her,
she's a very nice lady. Try to get I am
trying to get you in trouble. Dan, all right, take
a quick break. We come back. We're going to talk
with Rita about holiday spices with year round benefits. Here
in the garden with Ron Wilson help so.
Speaker 3 (09:03):
Look do it yourself gardener at one eight hundred eight
two three talk You're in the gardens with Ron Wilson.
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Speaker 1 (11:27):
Talking, you're areading at eight hundred eight two three eighty
two five five special guests right now, Rita Hikenfeld. That means, yes,
are you urbally experienced your website about eating dot com?
And they're going to have their big family Thanksgiving dinner today. Uh,
you know what you got to do it just go
buy a couple of grade cases of the white castles
(11:48):
and you set them right in the middle of the
table and don't put anything else out.
Speaker 2 (11:52):
You know what, You know what would happen, same thing
happens at your house. They'd eat that and then there
goes that twenty pound turkey languishing on the counter.
Speaker 1 (12:02):
Yeah. I don't think so they would eat that too,
would you think? You know what I've noticed more I've
talked to folks. They do a turkey and then they
do a turkey breast.
Speaker 2 (12:13):
I do the same because you know, the breasts well,
they cook so much quicker. And then a lot of
people prefer the white meat I don't know about you
and Dan. I like the dark and I love the skin,
but so there's something for everyone. Plus it's much easier
to carve, you know, you're not wrestling with the legs
and the thighs. And those pictures you sent me, those
(12:35):
were so I just so enjoyed them about Thanksgiving in
the past where they had the big turkey on the
table and Grandpa or dad was carving it at the
head of the table. While so nostalgic. I don't know
how practical that is, yeah, really, but very nostalgic. So
that's fun. Always good to sort of look back.
Speaker 1 (12:53):
You always crack me up. Was get Lucky Strikes with
a Thanksgiving commercial bud Wiser with a thing you know,
you know Thanksgiving to make it the best with but
why it's kind of crazy stuff. Things have changed, it's
no doubt about it. Talking with Rita Hikenfelder website about
eating dot com, so we were looking at some everyday
spices that we use a lot around the holiday season
(13:15):
and come to find out, not only are they kind
of make you think about the holidays, but they actually
have year round benefits and they boost your mood and
they're immune supporting power ingredients in the whole nine yards.
Speaker 2 (13:28):
Yeah, it's funny because holiday spices and you know, it's
when we think of those, we think of cinnamon, ginger clothes,
of course, nutmeg, and on my list would be peppermint
as well. But they all have health giving qualities, and
like you said, there's something about the aromas that just
makes us feel warm and cozy. Don't you think it's
(13:50):
just that holiday spirit. It uplifts our spirits well, and you.
Speaker 1 (13:56):
Know you smell that no matter what time of the
year you smell it, you think holidays. Yeah, and come
to find out, with a lot of research here, they're
finding out that well, guess what it isn't just it
really does do that, and those really do boost your
moods when you eat those, and of course they're good
for you as well. And of course you've been talking
(14:18):
about that forever and you even said something about a
lot of these have biblical tieses as well.
Speaker 2 (14:24):
Yeah, you know, my first thought would be cinnamon, which
actually helps support blood sugar balance. I mean, that's been
in the news for a while and it's good for
your immune system and it's a very warm and warming spice.
But a lot of folks don't know, mister Wilson, that
cinnamon was actively traded a thousand years before Christ was
even born. It was really important, and if you go
(14:47):
through the Bible, it's mentioned in a fair number of
places in both the Old New Testament. But when you
think of cinnamon back then, it was used medicinally and
also used in anointing and embalming, and it's just a
wonderful warming spice. Now, when you go to the store
and you buy cinnamon just in the little can, it's
(15:07):
probably cassilla type cinnamon, which is what I grew up with. Actually,
it's a darker cinnamon now people have been using. My
Sri Lankan friend, Trissette, uses ceylon cinnamon, only ceylon, and
it's a softer, lighter color, more sweet, and she thinks
(15:29):
as far as for her cooking and baking, she will
use ceylon. But if you grew up like I did,
you know, big family, low budget, probably what you grew
up with was the cassia cinnamon. So cinnamon has been
in the news again lately because there's so many different kinds.
But it's all good for you, and we grind our
(15:51):
own to make our baclavaar our, Lebanese blaculeval. Use the
cinnamon sticks and I use the cassia because one year
I used the ceylon trying to up it all. It
didn't work. So got to go back to what.
Speaker 1 (16:03):
Mama you interesting. Talking with Rita Hike and felt again
her website about eating dot com, I thought with ginger,
you know, I think about ginger. I mean you had
the gum, you know, or drinking ginger ale if your
stomach feels a little upset or whatever. But again, digestion,
inflammation and boost your mood as well.
Speaker 2 (16:24):
Yeah, you know, ginger really does help your digestion, especially
your tummy. But it's also got a lot of anti
inflammatory qualities too, and you can use it fresh or dry.
But if you use if you buy the knob fresh,
you can actually freeze it and then chop it up
after it falls a bit, So no wrong way to
(16:45):
use ginger. And if you've got a lot of ginger
root leftover, just pot it up and then within a
week or two you'll see little green, slender sprouts and
you'll have a ginger plant.
Speaker 1 (16:54):
And they're pretty easy to grow indoors, especially over the winter,
and outside as well. During the summer time.
Speaker 2 (17:00):
Oh yeah, very easy and something you know, waste not
want not.
Speaker 1 (17:05):
Waste not want not. Never heard that before. Let me
write that wist not want.
Speaker 2 (17:11):
I'm sure you grew up with that. Don't tell me that. Uh.
Speaker 1 (17:14):
Talking with Rita Heikenfeld, how about clothes. They kind of
fall into the same thing. I mean, you get the
clove gum was you know, and that's still around, but
kind of helps you tell me too.
Speaker 2 (17:25):
Oh yeah, you know clothes in the word cloths translated
as nails. When you think of the Biblical spices, one
of the spices from the Bible, and it's got a
really strong flavor. Yeah, it boosts your immunity too. And
you know, back in the olden days, Dennis would use
clothes to sue the toothache. So and you can make
(17:46):
a clothes and a cinnamon and a ginger and a
peppermint like a little tea and it's really good for
what ails you. So, yeah, clothes, I mean you think
of clothes and cinnamon. To me, that's the holidays.
Speaker 1 (17:59):
These'll do that with a ham. Then they used to
stick those in a ham where it looked like a
pin head, where they had all the things sticking in
it and bake your hand clothes, clothes everywhere.
Speaker 2 (18:08):
Yeah they did. And then sometimes they would put a
pineapple slipe in that slice or ring rather and then
put a cherry in a cloth. Yeah I did that
once and then I never did it again. It's very pretty.
It's time consuming. But clothes, because usually buy them ground,
keep them in a dark place, away from heat and light.
(18:30):
And always give your your holiday spices a sniff before
you use them, especially things like ginger and nutmeg and cinnamon,
because they lose not only their flavor, but you know
their their health qualities as well. So right now, give
give them the spice the sniff test before you use them.
Speaker 1 (18:48):
And by the way, I was at my uncle's a
couple of weeks ago and they have just discovered.
Speaker 2 (18:54):
Shrubs, really drinking shrubs.
Speaker 1 (18:59):
I went the whole thing about you and I give
him that talk and I thought I was gonna be
talking about shrubs and actually was a drink and I
said it was crazy stuff. But yeah, they were experimenting
and they did a fairly nice job. Rita hiking Fel
had always a pleasure. Have fun today with the family
and the Thanksgiving dinner Againner website about eating dot com.
Tell mister Hikenfeld, we.
Speaker 2 (19:17):
Said, hello, I will and I'll have some extra shares
for you.
Speaker 1 (19:21):
All right, Thank you very much, Rita Hikenfeld again about
eating dot com. Coming up next, Ron Roethlis the arbor doc.
Here in the garden with Ron Wilson.
Speaker 3 (19:33):
Not gardening questions. Ron has the answers at one eight
hundred eighty two three talk 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
personally yard boy talking about yarning on this post Thanksgiving weekend,
and as I promised, she is with us this morning.
It's time for are you urbally experience with our ccp
CMAH Award winning syndicated journalist, Appalachian herbal scholar, member of
(00:21):
the Arab Society of America. She is a nerveless author,
cookie teacher, media personality, motivational speaker. I'm always motivated when
she talks to us what She's a regular contributor on
Sacred Heart Radio and our iHeartRadio, as well her website
about eating dot com ladies and gentlemen, the one the
only Rita Nader hikenfelled. All your fans got up early
(00:50):
this morning piling in here.
Speaker 2 (00:53):
Well that's good. I think you are in bellashin whatever
it is I'm supposed to be. Every time I come home,
it seems like the list grows longer. But it's okay
to make me smile, so we'll take it.
Speaker 1 (01:05):
That's what it's all about. By the way, I added
my white Castle stuffing recipe to yours this last weekend,
Oh my god. And yesterday I had several emails from
folks that said, all right, I have to admit it.
We made it as a side dish, and it was
the first thing.
Speaker 3 (01:25):
That was gone.
Speaker 2 (01:27):
Delicious, you know what I mean?
Speaker 1 (01:29):
There you go.
Speaker 2 (01:31):
What's not to love about that when you think of
all the ingredients. We didn't tell us again how to
make it. I don't know if you and Joe talked
about it.
Speaker 1 (01:38):
We did it, and it's still on there if you
scroll down, you'll still find it on there from last week.
But it was amazing. Folks didn't believe me till they
made it, and there you go. It was the first
thing to be emptied out. So good for that. All right,
got lots to talk about today. Yeah, First of all,
I had a gentleman call in earlier talking about growing
collared greens, mustard greens and cetter ceter And he said,
(02:01):
do you think Grena's got any kind of recipe because
I've never cooked greens before, collar greens especially, said, I
don't know, but we'll find out. Do you get into
cooking collar greens and mustard greens in that that much?
Speaker 2 (02:14):
Yeah? You know, I only do that towards falling in
the winter. There was a chef who used to work
with Frank at the Heritage Restaurant and he every Saturday
night he would make a pot of collared greens and
he put them in what he'd called pot liquor and
he would cook them with whatever the leftover hambone, some
(02:35):
red pepper flake, some onions, I think, a little garlic,
the mustard greens, and the collared greens and cook them
for hours. All they were just delicious, just delicious. And
then we would take a big bowl of it and
splash some red wine vinegar on it. So yeah, those
mustardy greens, I think take a long cooking time, and
(02:56):
you can add some spinach too, because they've got that
of hot taste, just typical mustard green taste. So good
for you though, My goodness, it's just so healthy.
Speaker 1 (03:07):
So yeah, Well, I was talking about my great grandmother,
Sally Mees, who used to cook on that arm, the
big pot in an open hearth fireplace.
Speaker 2 (03:17):
Yeah, and would do that and when.
Speaker 1 (03:18):
She cooked those greens, it just smelled phenomenal and the
flavor went along with it too. But you know, she
had her own recipe, which I think everybody does when
it comes to cooking greens. But oh my goodness, it's
so good, so good. But you're right, little crush red
flakes got to have the handbones in there and a
little bit of this, a little bit of that, and
it's a long time to cook and they're good to go.
(03:40):
So anyway, but he was curious because he would like
to do it. And I think it's interesting you talking
about doing it mostly in the fall, because that's when
they are sweeter better in the fall than they are
in the spring.
Speaker 2 (03:50):
Yeah, for sure. And I think by the time fall
comes in early winter, we're ready for that kind of food,
don't you think.
Speaker 1 (03:57):
Yeah, I think so, And yeah, kind of carry it
through through through the winter time, get you, get you
through and into and ready to go for the spring season.
Talking with Rita Hikenfelder website about eating dot com, I
had one more question for you, Jerusalem artichokes. When you
harvest those, all right, do you have to use them
right within a few weeks or can you store those
(04:20):
away for a while.
Speaker 2 (04:22):
I believe I used to grow those, and boy, I'll
tell you, once you grow them, it's like horse radish
that they never stop growing and popping up. You can
store them sort of like a potato. But I'll tell
you you really need to cook them before you eat
and so that they don't hurt your digestion like you're tummy.
But yeah, they're becoming quite popular. And I stored them
(04:45):
just like.
Speaker 1 (04:45):
Potatoes, so they would last for a month or so,
storing like a potato.
Speaker 2 (04:54):
Yeah, but you know they have more moisture in them too,
so I would watch them. I wouldn't. I would about
a month. I've never stored them longer than that. Try
to use seem to last.
Speaker 1 (05:03):
Yeah, use them as fresh as you can. Yeah, all right,
talking with Rita Hikenfeld again her website about eating dot com.
So this week's recipe leftover ham or leftover turkey. Don't
make a soup, Let's make a cob salad.
Speaker 2 (05:18):
Well, you know, I'll make a soup with the carcass
of the turkey and ham and bean soup. But you know,
sometimes we just get hungry for like a good old
fashioned salad. And this one has the usual suspects, the
romain let us bed and then if you have ham
or turkey, and you can make like a layer of
that and some tomatoes. I usually put avocado and of
(05:41):
course hard boiled eggs, and then the cheese that my
recipe says goat cheese. But and then the dressing recipe
is like a fresh rant a little bit healthier. It
has yogurt and buttermilk and stal dried dial and garlic
and onion powder and salt and pepper. But you know
what I was thinking too, I get hungry for Nell's
(06:04):
blue cheese dressing, your mom. So that's what I'm going
to use with it. And instead of goat cheese, I'll
just put some crumbled blue cheese on there, because I
mean hers you can use as a dressing, you can
use it as a dip. No wrong way to eat
Nell's blue Cheese dressing. So I shared that and I
gave you her original recipe and her handwriting.
Speaker 1 (06:26):
Yeah, well I saw that. We've got that post it
again on our website at Ron Wilson online dot com.
And you know the other way you can eat that
you're talking about all different ways is just with a spoon.
Speaker 2 (06:37):
Yeah, yeah, you know what. Yeah, it's sort of like
we do a lot of homus and I'll eat that
with a spoon. Now, you, being mister Wilson, would do
the same with blue cheese dressing.
Speaker 1 (06:49):
So we all have our faves cherry tomatoes though you
cut those in half of one in a spoon and
then the dip that get a spoonful of that out,
pop that in your mouth. Mm mm mmmmm.
Speaker 2 (06:58):
Every last sounds like a winner to me, mister Wilson.
Speaker 1 (07:03):
So you can again, you can find out on our
website at ron Wilson online dot com. It is the
Rita's Yummy Cobb Salad and two choices of dressings there.
You can go with a rancher, you can go with
Mellie Wilson's blue cheese dressing. Guaranteed when you make that,
you will eat the first jar by yourself, and you'll
have to make a second one to put on top
of whatever else you're going to use it for. All right,
(07:26):
So as we look out at your garden right now,
I'm sure that there's not a whole lot going on
out there, kind of shutting down for the winter.
Speaker 2 (07:33):
Oh yeah, yeah, Now the vegetable garden's been chilled and molt,
so she's just resting around now, the IRB garden. I
still leave everything up as I said, I like it
as a little sort of a little shelter for the mother,
nature's animals, the birds, and there's not much left in there.
There's still stage which is growing well, which I'll be
(07:56):
using today. I think I told you we celebrate Thanksgiving
on Saturday rather than Thursday, so I have some fresh stage.
And the oregano is growing, Parsley still growing, chibes are
still there, but the rest of it, yeah, they're done
for the year.
Speaker 1 (08:13):
Dan and I were curious, what time is that again?
Speaker 2 (08:16):
It is five o'clock.
Speaker 1 (08:18):
Five o'clock, so we got plenty of time. Then we
can go home and watch the game and maybe rest
a little bit, rest a little bit, yeah, and then
and then head on out.
Speaker 2 (08:28):
Yep. You know, my dad always said there's always room
for one more, so there's always room for two more.
Speaker 1 (08:32):
So sure, well he'd have to bring his cat, and
I have to bring Carol, maybe Miley.
Speaker 2 (08:37):
So there's four or five, and my mom.
Speaker 1 (08:40):
Said, and his mom that's six.
Speaker 2 (08:43):
I would love to meet his mom.
Speaker 1 (08:45):
She's a nice lady. No matter what Dan says about her,
she's a very nice lady. Try to get I am
trying to get you in trouble. Dan, all right, take
a quick break. We come back. We're going to talk
with Rita about holiday spices with year round benefits. Here
in the garden with Ron Wilson help so.
Speaker 3 (09:03):
Look do it yourself gardener at one eight hundred eight
two three talk You're in the gardens with Ron Wilson.
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Speaker 1 (11:27):
Talking, you're areading at eight hundred eight two three eighty
two five five special guests right now, Rita Hikenfeld. That means, yes,
are you urbally experienced your website about eating dot com?
And they're going to have their big family Thanksgiving dinner today. Uh,
you know what you got to do it just go
buy a couple of grade cases of the white castles
(11:48):
and you set them right in the middle of the
table and don't put anything else out.
Speaker 2 (11:52):
You know what, You know what would happen, same thing
happens at your house. They'd eat that and then there
goes that twenty pound turkey languishing on the counter.
Speaker 1 (12:02):
Yeah. I don't think so they would eat that too,
would you think? You know what I've noticed more I've
talked to folks. They do a turkey and then they
do a turkey breast.
Speaker 2 (12:13):
I do the same because you know, the breasts well,
they cook so much quicker. And then a lot of
people prefer the white meat I don't know about you
and Dan. I like the dark and I love the skin,
but so there's something for everyone. Plus it's much easier
to carve, you know, you're not wrestling with the legs
and the thighs. And those pictures you sent me, those
(12:35):
were so I just so enjoyed them about Thanksgiving in
the past where they had the big turkey on the
table and Grandpa or dad was carving it at the
head of the table. While so nostalgic. I don't know
how practical that is, yeah, really, but very nostalgic. So
that's fun. Always good to sort of look back.
Speaker 1 (12:53):
You always crack me up. Was get Lucky Strikes with
a Thanksgiving commercial bud Wiser with a thing you know,
you know Thanksgiving to make it the best with but
why it's kind of crazy stuff. Things have changed, it's
no doubt about it. Talking with Rita Hikenfelder website about
eating dot com, so we were looking at some everyday
spices that we use a lot around the holiday season
(13:15):
and come to find out, not only are they kind
of make you think about the holidays, but they actually
have year round benefits and they boost your mood and
they're immune supporting power ingredients in the whole nine yards.
Speaker 2 (13:28):
Yeah, it's funny because holiday spices and you know, it's
when we think of those, we think of cinnamon, ginger clothes,
of course, nutmeg, and on my list would be peppermint
as well. But they all have health giving qualities, and
like you said, there's something about the aromas that just
makes us feel warm and cozy. Don't you think it's
(13:50):
just that holiday spirit. It uplifts our spirits well, and you.
Speaker 1 (13:56):
Know you smell that no matter what time of the
year you smell it, you think holidays. Yeah, and come
to find out, with a lot of research here, they're
finding out that well, guess what it isn't just it
really does do that, and those really do boost your
moods when you eat those, and of course they're good
for you as well. And of course you've been talking
(14:18):
about that forever and you even said something about a
lot of these have biblical tieses as well.
Speaker 2 (14:24):
Yeah, you know, my first thought would be cinnamon, which
actually helps support blood sugar balance. I mean, that's been
in the news for a while and it's good for
your immune system and it's a very warm and warming spice.
But a lot of folks don't know, mister Wilson, that
cinnamon was actively traded a thousand years before Christ was
even born. It was really important, and if you go
(14:47):
through the Bible, it's mentioned in a fair number of
places in both the Old New Testament. But when you
think of cinnamon back then, it was used medicinally and
also used in anointing and embalming, and it's just a
wonderful warming spice. Now, when you go to the store
and you buy cinnamon just in the little can, it's
(15:07):
probably cassilla type cinnamon, which is what I grew up with. Actually,
it's a darker cinnamon now people have been using. My
Sri Lankan friend, Trissette, uses ceylon cinnamon, only ceylon, and
it's a softer, lighter color, more sweet, and she thinks
(15:29):
as far as for her cooking and baking, she will
use ceylon. But if you grew up like I did,
you know, big family, low budget, probably what you grew
up with was the cassia cinnamon. So cinnamon has been
in the news again lately because there's so many different kinds.
But it's all good for you, and we grind our
(15:51):
own to make our baclavaar our, Lebanese blaculeval. Use the
cinnamon sticks and I use the cassia because one year
I used the ceylon trying to up it all. It
didn't work. So got to go back to what.
Speaker 1 (16:03):
Mama you interesting. Talking with Rita Hike and felt again
her website about eating dot com, I thought with ginger,
you know, I think about ginger. I mean you had
the gum, you know, or drinking ginger ale if your
stomach feels a little upset or whatever. But again, digestion,
inflammation and boost your mood as well.
Speaker 2 (16:24):
Yeah, you know, ginger really does help your digestion, especially
your tummy. But it's also got a lot of anti
inflammatory qualities too, and you can use it fresh or dry.
But if you use if you buy the knob fresh,
you can actually freeze it and then chop it up
after it falls a bit, So no wrong way to
(16:45):
use ginger. And if you've got a lot of ginger
root leftover, just pot it up and then within a
week or two you'll see little green, slender sprouts and
you'll have a ginger plant.
Speaker 1 (16:54):
And they're pretty easy to grow indoors, especially over the winter,
and outside as well. During the summer time.
Speaker 2 (17:00):
Oh yeah, very easy and something you know, waste not
want not.
Speaker 1 (17:05):
Waste not want not. Never heard that before. Let me
write that wist not want.
Speaker 2 (17:11):
I'm sure you grew up with that. Don't tell me that. Uh.
Speaker 1 (17:14):
Talking with Rita Heikenfeld, how about clothes. They kind of
fall into the same thing. I mean, you get the
clove gum was you know, and that's still around, but
kind of helps you tell me too.
Speaker 2 (17:25):
Oh yeah, you know clothes in the word cloths translated
as nails. When you think of the Biblical spices, one
of the spices from the Bible, and it's got a
really strong flavor. Yeah, it boosts your immunity too. And
you know, back in the olden days, Dennis would use
clothes to sue the toothache. So and you can make
(17:46):
a clothes and a cinnamon and a ginger and a
peppermint like a little tea and it's really good for
what ails you. So, yeah, clothes, I mean you think
of clothes and cinnamon. To me, that's the holidays.
Speaker 1 (17:59):
These'll do that with a ham. Then they used to
stick those in a ham where it looked like a
pin head, where they had all the things sticking in
it and bake your hand clothes, clothes everywhere.
Speaker 2 (18:08):
Yeah they did. And then sometimes they would put a
pineapple slipe in that slice or ring rather and then
put a cherry in a cloth. Yeah I did that
once and then I never did it again. It's very pretty.
It's time consuming. But clothes, because usually buy them ground,
keep them in a dark place, away from heat and light.
(18:30):
And always give your your holiday spices a sniff before
you use them, especially things like ginger and nutmeg and cinnamon,
because they lose not only their flavor, but you know
their their health qualities as well. So right now, give
give them the spice the sniff test before you use them.
Speaker 1 (18:48):
And by the way, I was at my uncle's a
couple of weeks ago and they have just discovered.
Speaker 2 (18:54):
Shrubs, really drinking shrubs.
Speaker 1 (18:59):
I went the whole thing about you and I give
him that talk and I thought I was gonna be
talking about shrubs and actually was a drink and I
said it was crazy stuff. But yeah, they were experimenting
and they did a fairly nice job. Rita hiking Fel
had always a pleasure. Have fun today with the family
and the Thanksgiving dinner Againner website about eating dot com.
Tell mister Hikenfeld, we.
Speaker 2 (19:17):
Said, hello, I will and I'll have some extra shares
for you.
Speaker 1 (19:21):
All right, Thank you very much, Rita Hikenfeld again about
eating dot com. Coming up next, Ron Roethlis the arbor doc.
Here in the garden with Ron Wilson.
Speaker 3 (19:33):
Not gardening questions. Ron has the answers at one eight
hundred eighty two three talk You are in the Garden
with Ron Wilson.
Speaker 4 (19:57):
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