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 Wilsoner personal
yard boy talking about yarning and as I promised, Oh
she is back, and who am I talking about? Well?
She is our ccp CMH Award winning syndicated journalist. She's
a member of the Earth Society of America, Appalachian, herbal scholar,
(00:22):
motivational speaker, regular contributor on Sacred Heart Radio and on
our show at iHeartRadio, as well her website about eating
dot com. She just learned how to use an Alan
wrench this week. She is so excited. Ladies and gentlemen,
the one, the only, Rita Nader hikenfeb So, what did
(00:47):
you get to use the Allen ranch on?
Speaker 2 (00:50):
Well? And all the things that I have learned through
the years, food wise, medicine wise, home wise and Alan
wrench never fit into that plan. But what happened was
our front entrance doorknob fell off. And it's sort of
a complicated one. It's not just the round knob, it's
(01:10):
got handles and such. So Frank said, I'm going to
show you how to fix a doorknob. Don't ask me why,
But anyway, so he tells me go out in the
go oute and get an Alan wrench. I didn't even
know what it was. It's like shape, like a seven
or something. Anyway, yes, yes, well, anyway, long story short,
(01:33):
he has them all over the place, so we had
to borrow some from our neighbor because, as you know,
different sizes fit different places. Anyway, we found it, I
learned how to use it, and you know what, mister Wilson,
it's okay if I never have to use it again,
something new to learn.
Speaker 1 (01:54):
Those are kind of hard to get to behind the
knob where holds onto the post, so that's why they
had those, so you can reach back in and then
put that down in there and sink it down and
all that stuff. But yeah, so good for you. Now
you're not Alan Rinch. And the reason he showed you
how so he doesn't have to get up and fix
it exactly. Yes, that's why he's my hero.
Speaker 2 (02:19):
Oh well, let's get back to the garden outside.
Speaker 3 (02:22):
That's my area, okay.
Speaker 1 (02:23):
Well's first of all, let's look at your recipe, which
happens to be a little bit of a freezer jams
with wild berries.
Speaker 2 (02:30):
Yeah, you know, my favorite is the cooked jams of course,
because those are shelf stable, but a lot of people
don't go for that just time wise and storage wise.
So the freezer jams are a great way to really
make lovely jams out of seasonal fruit. And strawberries are
in season now, so I made a strawberry freezer jam
(02:53):
and then a mixed berry. I had the wild berries,
the mulberries, and the black raspberries enough to make it batch. Basically,
it's sugar, pect in, water, lemon and lemon juice, and
you smash the berries and then you put you put
sugar in there, and then you mix some water and
(03:14):
pectin and a little lemon juice and bring that to
a boil and you just pour that over the berry
sugar mixture until it dissolves, and then you let it
set a while so that it actually sets into jam,
and you just stored in the fridge or freezer. The
fridge several months and the freezer up to a year.
It's really nice because the color is very pretty, and
(03:35):
it's something the little ones can do because there's really
no cooking involved. So a good way to teach them
if you're going out foraging for berries or if you
have a berry patch or farmer's market. And then I
always say, in the winter you have summer in a
jar or don't you think?
Speaker 1 (03:51):
Yeah? And do you do mulberries by themselves or do
you find yourself mixing them with other berries?
Speaker 2 (03:56):
I mix them because you know, we have two all
berry trees that sprouted up wild. But their flavor is
very mild. It's hard to describe. My grandkids said. It
takes sort of like between a blueberry and a raspberry.
So the flavor is very mild. So I usually mix.
I'm sure you could use them as is, but yeah,
(04:19):
this is the time of year when especially some of
those wild berries are abundant, so go for it now.
Speaker 1 (04:25):
You also mentioned that, in course, strawberries fall into that
category as well. You mentioned something about if you don't
like the seeds as especially black raspberries or blackberries can
be very seedy. If you don't like those, strain that
strain amount after the purringe. How do you do that?
Speaker 2 (04:40):
Well, I have an old fashioned food mill. You could
put them through a sieve and just sort of smush
them through. But you know, the seeds are fiber, and
you're right about blackberries, they really are very seedy. So
it be wise to get some of those out. But
if you don't, it's okay. It's just that you'll have
a little more five or so, no big deal either way.
Speaker 1 (05:02):
Do what you like my aunt used to make. My
aunt used to make the best BlackBerry cobbler.
Speaker 2 (05:08):
Oh gosh, you know that's that's so old fashioned. And
what we're finding funny that you said that. At the
local fairs, you know, the county fairs, in the pie category,
the last two years, cobblers have been really really popular,
in those old fashioned ones like your aunt made. To me,
(05:28):
those are the best.
Speaker 1 (05:29):
She used that she would do that she used like
the Dutch oven, cast iron, and then she would do
like biscuits in the homemade biscuits, and oh my gosh,
and then the blackberries and whatever she did to make
that was outstanding. An Audrey, now in my mouth is watering.
Can you do that?
Speaker 2 (05:49):
Yeah, mine's watering too.
Speaker 1 (05:51):
Make us a BlackBerry cobbler.
Speaker 2 (05:53):
I could, And I can even top them with biscuits
and then have all that good juiciness below.
Speaker 1 (05:58):
It's peach cobbler at the Wilson House. This week, the
peach truck came through Steve Rose and All and the
Carroll Bottle, huge post. We've had more peaches this week.
Our house smells like a peach grove. It's it's actually
I love it. His peaches are my favorite. But the
peach cobbler again one of my most favorites too.
Speaker 2 (06:17):
Oh yeah, and the peach trucks. That's right, my friends
Bob and Burke down the road went down to the
docks and got some peaches. Not the freestone, but really good?
Are they the peach trucks from the Carolinas or Georgia Georgia?
Oh okay, okay, I don't think we all know that
we've gotten those yet, but so those are in our area,
(06:38):
so I better get on the stick then huh.
Speaker 1 (06:39):
Yeah, you can go on their website, so just Peach
Truck Tour and they usually have two stops everywhere that
they go. But Steve Rose, I don't know if you remember,
we had Steve on, the guy that owns that, on
our show when the first started because he and he
did it for his wife who was from Michigan, and
he convincer to move to Uh. He wanted to sit
(07:03):
on a front porch and eat a fresh peach, so
he Convissier to move South, but they wound up in Tennessee,
not in Georgia. And he was from Georgia and worked
on a peach farm, and anyway, they would go to
Georgia and bring back peaches, and then all their neighbors
wanted them, so they bought invested in a trailer, and
then they started selling peaches to all their neighbors. And
then this idea clicked and that's where the peach truck
(07:27):
tour started. Today it's all semis fresh pick. They pick
them on Sundays, put them in the crates on Mondays,
ship them out. It's unbelievable. But anyway, they're outstanding, and
our whole week has been peachy.
Speaker 2 (07:39):
That sounds good.
Speaker 1 (07:40):
Let's take a quick break. We come back. We will
talk about what's going on and Rita's garden that I
just saw a picture where she was doing some tilling,
but I won't tell you, well, I will when we
come back. I'll just save it for that. Here in
the Garden with Ron Wilson, Green Tom or not.
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Speaker 1 (10:19):
Welcome back, You're in the garden with Ron Wilson. Remember
who I am? Uh time for part two of our
you Urberly experience with of course, our herbal expert Rita
Nator Hikenfelder website About eating dot com. Got a picture
this week and it said all I can see was
the rototiller of the soil and somebody with just socks on,
(10:39):
and said, just finished chilling the garden.
Speaker 2 (10:43):
You did.
Speaker 1 (10:44):
We do not recommend tilling your garden and your sock feet.
Speaker 2 (10:49):
That is absolutely right. And you know I've actually improved
because I used to till it.
Speaker 1 (10:56):
Scare, I know, but I remember you saying, well, now
I put my socks on.
Speaker 2 (11:03):
Okay, rita, Yeah, not recommended, I know, but you know
I know my soil very well, and I have to say,
it just feels and.
Speaker 1 (11:12):
You know what, if it makes you feel good, go.
Speaker 2 (11:16):
For it, yeap. And and it's safe where I'm at.
But I know we're not allowed to recommend it, but
that's what I did. And I sent you a picture
because I thought you might enjoy being a country boy yourself.
Speaker 1 (11:28):
Oh I laugh. There's no doubt. And you're right. There's
not the better of running through that tilled soil. I
told you my sister and I used to run after
a rain between the corn rows.
Speaker 2 (11:37):
You know, the kids down the road, that's what they do,
and they call it. They just have like little races.
So you did that too. Simple, simple pleasures Oh my goodness.
Speaker 1 (11:46):
It had a great time talking with Rita. I can
felt again about eating dot com. So as we look
out into your garden right now, I've had a lot
of folks complaining about their basil this year. It's been
a kind of a more even more, a lot of
rainfall and some areas cooler temperatures, basil not necessarily performing
all that well.
Speaker 2 (12:06):
Yeah, the rain and the cooler temperatures really affect the
growth of basil, and you get sometimes a little of
that downy mildew, and sometimes the leaves get a little
yellow or even dark. But right now, with this hot
weather coming through, the basil should drives. Matter of fact,
I mentioned to you earlier, I'm already pruning the sweet
(12:28):
and the Genovese basils, not the lemon and the holy basils.
But all of a sudden they've taken off, but they
always seem to have a slow start, at least in
my Arab garden. And I also plant some in between
my tomatoes, the rows of tomatoes, because I think they
make for a healthier tomato. And then you've got your
tomato basil salad right there ready to pick.
Speaker 1 (12:51):
I planted my mom's the tomatoes and they're looking out standing.
She had a tree taken down on their decks, so
they always had filtered sun, and now they're full sun
and a have just exploded. I mean, they look absolutely outstanding.
But we were out of the bouquet basil, so I
didn't plan any basil at the base of those this year.
Kind of missing.
Speaker 2 (13:08):
Oh my gosh, that's a good one.
Speaker 1 (13:10):
Yeah, like it. So the basils looking good. I understand
I should come out and stop all your garden because
is it true your chives are now starting to flower.
Speaker 2 (13:20):
Oh yeah, that's yeah. And you could just nip and
eat because I know you love, love, love the child flowers,
the onion chives, the purple, pinkish, bluish child flowers. They make,
as I've said before, lovely vinegar or just topped in
your salads or baked potato. And you know, as a
member of that onion family, they're good for your heart.
(13:42):
So stop out and you can just tiptoe through the
irb garden and just eat all you.
Speaker 1 (13:48):
Want, pick all the onions. I tell you what. And
you know what always amazed me when you and I
were giving workshops. The Big Show starring Rita Hikenfeld, and
I was kind of there to fill in, and when
we would talk about the onion chai flowers and me
eating them, and there you can see the look on
people's faces like seriously, I know, I know, until you
(14:08):
try it, then it's like, oh my gosh, that's outstanding.
Speaker 2 (14:12):
Well, I think too with the flowers of herbs, to me,
the sugar travels up the plant, and so I think
always the flowers are a little more mild tasting than
the leaf. And people don't realize that you can eat
the flowers, of course you can. So. And what you
can do too when you're pruning, Just prune a bunch
(14:33):
of different herb flowers and put them in a bowl
on the counter in the kitchen, and you've got a
great mixed herbal blend. And if it dries up, it's
even better. Put it in a jar and keep it
away from heat and light, and you've got a great
herb blend for winter too.
Speaker 1 (14:47):
Well. I like taking that flower and just crumbling it up,
so not just leaving it a hole, but crumbling in
the salad so you get a little, just a little
hint of that flavor through your salad on every bite.
Was just outstanding. So I would rita Hikenfelder webs about
eating dot com talking about herbs and flower, a lot
of flowering. A lot of herbs that do flower are
great pollinator plants time, and of course lots of good
(15:10):
color as well, blues and purples. And I understand you've
got some good color in yourb garden right now.
Speaker 2 (15:15):
Oh yeah. The perennial savory has got beautiful bluish purple flowers.
And my old fashioned stage was a little bit some
of them were a little bit later and flowering, and
they're they're really flowering now. And then the false blue indigo,
it's that bit Baptisia that I grow, and I put
that in the home area of the garden where I
(15:39):
have like home remedies and such, because it makes up
it's supposed to be reminiscent of the shaker blue into
go die. But that makes such a beautiful plant too.
So got lots of blues. And then the time is
not blue the flowers, but oh my gosh, the native
bees are all over it. And later we're gonna go
(16:01):
to the bee hives and pull out some of the
honey because it's that time of year. So I'm excited
about that too.
Speaker 1 (16:08):
Yeah, the Three Stingers up in Columbus sent me some
video yesterday. The Nina had broken open one of the
hives there and it was just loaded with honey. I
could not she could. I think she was kind of
surprised as well. I mean it was loaded. It was
My mouth was watering looking at that.
Speaker 2 (16:25):
So that sounds good and that's what we're gonna hopefully
get today. So and it's a good time of year to,
you know, to take the honey off too, because you
got to be careful as far as you know, when
you take that honey off to make sure the bees
are thriving. But boy, they're thriving right now.
Speaker 1 (16:40):
Oh absolutely. And again the perennial herbs like time. It's
okay to let those flowers. It's a kind of a
is that a white one, the one you have or
those white tea? Yeah, yeah, yeah, it's okay to Yeah,
it's okay to let them flower. It's fine. They doesn't
hurt the plant, and the pollinators absolutely love it. So
it's okay to let those do that.
Speaker 2 (17:02):
That's what I'm doing. And then the mints I told you, Yeah,
oh really wonderful in an old bird bath and they're
just climbing all and trailing all over the place, really
pretty and so aromatic. And then the peppermint keeps the
ants away, so you know, double.
Speaker 1 (17:20):
Duty keeps the ants away.
Speaker 2 (17:23):
Yeah, peppermint does.
Speaker 1 (17:24):
All right, I'm writing it down peppermint. And one last
we got about a minute ago. Is it true about
the jewel weed, like when you get a burn or
you're scratching from poison ivy and all that, you can
use that for that.
Speaker 2 (17:38):
Yeah, jewel weed is. Yeah, it usually grows near poison
ivy and it's growing right now. I don't have any
flour yet, but it's that orange sometimes yellow, beautiful flower.
And the thing is if you crush a few jewel
leaves if you're in poison ivy, it will help counteract that.
(17:59):
So again, nature's medicine cabinet right at your feet. So yeah,
as long as you identify it again, making sure what
you're you're you're picking. It's like plantain is everywhere right now,
and if you get like an insect sting and there's
some plantain around, you can make a spit poultice. Mister Wilson,
just chew a little bit of the leaf. Get it
(18:19):
wet and smear it on that sting and it will
help take the sting away and the draw the poison out.
So there's lots out there you can use. But as
you and I always say, make sure you know what
you're ticking.
Speaker 1 (18:31):
Dan laughed when you said that, what a spit pols
uh huh, spit poultice.
Speaker 2 (18:37):
Yeah.
Speaker 1 (18:38):
I think my grandfather, because I got stung by yellow
jackets one time, big time, he took a chewing a
leaf of tobacco and cheot it and then pack that
on top of there as a poultice.
Speaker 2 (18:49):
Yeah, you know that that probably worked too. And when
I said the word spit and poultice, that's what I
was thinking, the old timers with their tobacco spit poultice.
Speaker 1 (18:57):
I love it. Rita hiking felt always a player there
again our website about eating dot com. Tell mister Hikenfeld.
We said, hello, have a great weekend.
Speaker 2 (19:05):
I will, and I'll talk to you too.
Speaker 1 (19:07):
All right, Rita Hikenfeld again about eating dot com quick break,
we come back. Phone lines are open for you. It's
eight hundred eight two three eight two five five Here
in the garden with Ron.
Speaker 4 (19:18):
Wilson Landscaping Ladies. Here with your personal yard boy. He's
hit in the garden and he's Ron Wilson.
Speaker 5 (19:48):
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Our toll free number eight hundred eight two three eight
two five five. Good morning. I am Ron Wilsoner personal
yard boy talking about yarning and as I promised, Oh
she is back, and who am I talking about? Well?
She is our ccp CMH Award winning syndicated journalist. She's
a member of the Earth Society of America, Appalachian, herbal scholar,
(00:22):
motivational speaker, regular contributor on Sacred Heart Radio and on
our show at iHeartRadio, as well her website about eating
dot com. She just learned how to use an Alan
wrench this week. She is so excited. Ladies and gentlemen,
the one, the only, Rita Nader hikenfeb So, what did
(00:47):
you get to use the Allen ranch on?
Speaker 2 (00:50):
Well? And all the things that I have learned through
the years, food wise, medicine wise, home wise and Alan
wrench never fit into that plan. But what happened was
our front entrance doorknob fell off. And it's sort of
a complicated one. It's not just the round knob, it's
(01:10):
got handles and such. So Frank said, I'm going to
show you how to fix a doorknob. Don't ask me why,
But anyway, so he tells me go out in the
go oute and get an Alan wrench. I didn't even
know what it was. It's like shape, like a seven
or something. Anyway, yes, yes, well, anyway, long story short,
(01:33):
he has them all over the place, so we had
to borrow some from our neighbor because, as you know,
different sizes fit different places. Anyway, we found it, I
learned how to use it, and you know what, mister Wilson,
it's okay if I never have to use it again,
something new to learn.
Speaker 1 (01:54):
Those are kind of hard to get to behind the
knob where holds onto the post, so that's why they
had those, so you can reach back in and then
put that down in there and sink it down and
all that stuff. But yeah, so good for you. Now
you're not Alan Rinch. And the reason he showed you
how so he doesn't have to get up and fix
it exactly. Yes, that's why he's my hero.
Speaker 2 (02:19):
Oh well, let's get back to the garden outside.
Speaker 3 (02:22):
That's my area, okay.
Speaker 1 (02:23):
Well's first of all, let's look at your recipe, which
happens to be a little bit of a freezer jams
with wild berries.
Speaker 2 (02:30):
Yeah, you know, my favorite is the cooked jams of course,
because those are shelf stable, but a lot of people
don't go for that just time wise and storage wise.
So the freezer jams are a great way to really
make lovely jams out of seasonal fruit. And strawberries are
in season now, so I made a strawberry freezer jam
(02:53):
and then a mixed berry. I had the wild berries,
the mulberries, and the black raspberries enough to make it batch. Basically,
it's sugar, pect in, water, lemon and lemon juice, and
you smash the berries and then you put you put
sugar in there, and then you mix some water and
(03:14):
pectin and a little lemon juice and bring that to
a boil and you just pour that over the berry
sugar mixture until it dissolves, and then you let it
set a while so that it actually sets into jam,
and you just stored in the fridge or freezer. The
fridge several months and the freezer up to a year.
It's really nice because the color is very pretty, and
(03:35):
it's something the little ones can do because there's really
no cooking involved. So a good way to teach them
if you're going out foraging for berries or if you
have a berry patch or farmer's market. And then I
always say, in the winter you have summer in a
jar or don't you think?
Speaker 1 (03:51):
Yeah? And do you do mulberries by themselves or do
you find yourself mixing them with other berries?
Speaker 2 (03:56):
I mix them because you know, we have two all
berry trees that sprouted up wild. But their flavor is
very mild. It's hard to describe. My grandkids said. It
takes sort of like between a blueberry and a raspberry.
So the flavor is very mild. So I usually mix.
I'm sure you could use them as is, but yeah,
(04:19):
this is the time of year when especially some of
those wild berries are abundant, so go for it now.
Speaker 1 (04:25):
You also mentioned that, in course, strawberries fall into that
category as well. You mentioned something about if you don't
like the seeds as especially black raspberries or blackberries can
be very seedy. If you don't like those, strain that
strain amount after the purringe. How do you do that?
Speaker 2 (04:40):
Well, I have an old fashioned food mill. You could
put them through a sieve and just sort of smush
them through. But you know, the seeds are fiber, and
you're right about blackberries, they really are very seedy. So
it be wise to get some of those out. But
if you don't, it's okay. It's just that you'll have
a little more five or so, no big deal either way.
Speaker 1 (05:02):
Do what you like my aunt used to make. My
aunt used to make the best BlackBerry cobbler.
Speaker 2 (05:08):
Oh gosh, you know that's that's so old fashioned. And
what we're finding funny that you said that. At the
local fairs, you know, the county fairs, in the pie category,
the last two years, cobblers have been really really popular,
in those old fashioned ones like your aunt made. To me,
(05:28):
those are the best.
Speaker 1 (05:29):
She used that she would do that she used like
the Dutch oven, cast iron, and then she would do
like biscuits in the homemade biscuits, and oh my gosh,
and then the blackberries and whatever she did to make
that was outstanding. An Audrey, now in my mouth is watering.
Can you do that?
Speaker 2 (05:49):
Yeah, mine's watering too.
Speaker 1 (05:51):
Make us a BlackBerry cobbler.
Speaker 2 (05:53):
I could, And I can even top them with biscuits
and then have all that good juiciness below.
Speaker 1 (05:58):
It's peach cobbler at the Wilson House. This week, the
peach truck came through Steve Rose and All and the
Carroll Bottle, huge post. We've had more peaches this week.
Our house smells like a peach grove. It's it's actually
I love it. His peaches are my favorite. But the
peach cobbler again one of my most favorites too.
Speaker 2 (06:17):
Oh yeah, and the peach trucks. That's right, my friends
Bob and Burke down the road went down to the
docks and got some peaches. Not the freestone, but really good?
Are they the peach trucks from the Carolinas or Georgia Georgia?
Oh okay, okay, I don't think we all know that
we've gotten those yet, but so those are in our area,
(06:38):
so I better get on the stick then huh.
Speaker 1 (06:39):
Yeah, you can go on their website, so just Peach
Truck Tour and they usually have two stops everywhere that
they go. But Steve Rose, I don't know if you remember,
we had Steve on, the guy that owns that, on
our show when the first started because he and he
did it for his wife who was from Michigan, and
he convincer to move to Uh. He wanted to sit
(07:03):
on a front porch and eat a fresh peach, so
he Convissier to move South, but they wound up in Tennessee,
not in Georgia. And he was from Georgia and worked
on a peach farm, and anyway, they would go to
Georgia and bring back peaches, and then all their neighbors
wanted them, so they bought invested in a trailer, and
then they started selling peaches to all their neighbors. And
then this idea clicked and that's where the peach truck
(07:27):
tour started. Today it's all semis fresh pick. They pick
them on Sundays, put them in the crates on Mondays,
ship them out. It's unbelievable. But anyway, they're outstanding, and
our whole week has been peachy.
Speaker 2 (07:39):
That sounds good.
Speaker 1 (07:40):
Let's take a quick break. We come back. We will
talk about what's going on and Rita's garden that I
just saw a picture where she was doing some tilling,
but I won't tell you, well, I will when we
come back. I'll just save it for that. Here in
the Garden with Ron Wilson, Green Tom or not.
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Ron can help at one eight hundred three talk. This
is in the Garden with Rod Wilson.
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Speaker 1 (10:19):
Welcome back, You're in the garden with Ron Wilson. Remember
who I am? Uh time for part two of our
you Urberly experience with of course, our herbal expert Rita
Nator Hikenfelder website About eating dot com. Got a picture
this week and it said all I can see was
the rototiller of the soil and somebody with just socks on,
(10:39):
and said, just finished chilling the garden.
Speaker 2 (10:43):
You did.
Speaker 1 (10:44):
We do not recommend tilling your garden and your sock feet.
Speaker 2 (10:49):
That is absolutely right. And you know I've actually improved
because I used to till it.
Speaker 1 (10:56):
Scare, I know, but I remember you saying, well, now
I put my socks on.
Speaker 2 (11:03):
Okay, rita, Yeah, not recommended, I know, but you know
I know my soil very well, and I have to say,
it just feels and.
Speaker 1 (11:12):
You know what, if it makes you feel good, go.
Speaker 2 (11:16):
For it, yeap. And and it's safe where I'm at.
But I know we're not allowed to recommend it, but
that's what I did. And I sent you a picture
because I thought you might enjoy being a country boy yourself.
Speaker 1 (11:28):
Oh I laugh. There's no doubt. And you're right. There's
not the better of running through that tilled soil. I
told you my sister and I used to run after
a rain between the corn rows.
Speaker 2 (11:37):
You know, the kids down the road, that's what they do,
and they call it. They just have like little races.
So you did that too. Simple, simple pleasures Oh my goodness.
Speaker 1 (11:46):
It had a great time talking with Rita. I can
felt again about eating dot com. So as we look
out into your garden right now, I've had a lot
of folks complaining about their basil this year. It's been
a kind of a more even more, a lot of
rainfall and some areas cooler temperatures, basil not necessarily performing
all that well.
Speaker 2 (12:06):
Yeah, the rain and the cooler temperatures really affect the
growth of basil, and you get sometimes a little of
that downy mildew, and sometimes the leaves get a little
yellow or even dark. But right now, with this hot
weather coming through, the basil should drives. Matter of fact,
I mentioned to you earlier, I'm already pruning the sweet
(12:28):
and the Genovese basils, not the lemon and the holy basils.
But all of a sudden they've taken off, but they
always seem to have a slow start, at least in
my Arab garden. And I also plant some in between
my tomatoes, the rows of tomatoes, because I think they
make for a healthier tomato. And then you've got your
tomato basil salad right there ready to pick.
Speaker 1 (12:51):
I planted my mom's the tomatoes and they're looking out standing.
She had a tree taken down on their decks, so
they always had filtered sun, and now they're full sun
and a have just exploded. I mean, they look absolutely outstanding.
But we were out of the bouquet basil, so I
didn't plan any basil at the base of those this year.
Kind of missing.
Speaker 2 (13:08):
Oh my gosh, that's a good one.
Speaker 1 (13:10):
Yeah, like it. So the basils looking good. I understand
I should come out and stop all your garden because
is it true your chives are now starting to flower.
Speaker 2 (13:20):
Oh yeah, that's yeah. And you could just nip and
eat because I know you love, love, love the child flowers,
the onion chives, the purple, pinkish, bluish child flowers. They make,
as I've said before, lovely vinegar or just topped in
your salads or baked potato. And you know, as a
member of that onion family, they're good for your heart.
(13:42):
So stop out and you can just tiptoe through the
irb garden and just eat all you.
Speaker 1 (13:48):
Want, pick all the onions. I tell you what. And
you know what always amazed me when you and I
were giving workshops. The Big Show starring Rita Hikenfeld, and
I was kind of there to fill in, and when
we would talk about the onion chai flowers and me
eating them, and there you can see the look on
people's faces like seriously, I know, I know, until you
(14:08):
try it, then it's like, oh my gosh, that's outstanding.
Speaker 2 (14:12):
Well, I think too with the flowers of herbs, to me,
the sugar travels up the plant, and so I think
always the flowers are a little more mild tasting than
the leaf. And people don't realize that you can eat
the flowers, of course you can. So. And what you
can do too when you're pruning, Just prune a bunch
(14:33):
of different herb flowers and put them in a bowl
on the counter in the kitchen, and you've got a
great mixed herbal blend. And if it dries up, it's
even better. Put it in a jar and keep it
away from heat and light, and you've got a great
herb blend for winter too.
Speaker 1 (14:47):
Well. I like taking that flower and just crumbling it up,
so not just leaving it a hole, but crumbling in
the salad so you get a little, just a little
hint of that flavor through your salad on every bite.
Was just outstanding. So I would rita Hikenfelder webs about
eating dot com talking about herbs and flower, a lot
of flowering. A lot of herbs that do flower are
great pollinator plants time, and of course lots of good
(15:10):
color as well, blues and purples. And I understand you've
got some good color in yourb garden right now.
Speaker 2 (15:15):
Oh yeah. The perennial savory has got beautiful bluish purple flowers.
And my old fashioned stage was a little bit some
of them were a little bit later and flowering, and
they're they're really flowering now. And then the false blue indigo,
it's that bit Baptisia that I grow, and I put
that in the home area of the garden where I
(15:39):
have like home remedies and such, because it makes up
it's supposed to be reminiscent of the shaker blue into
go die. But that makes such a beautiful plant too.
So got lots of blues. And then the time is
not blue the flowers, but oh my gosh, the native
bees are all over it. And later we're gonna go
(16:01):
to the bee hives and pull out some of the
honey because it's that time of year. So I'm excited
about that too.
Speaker 1 (16:08):
Yeah, the Three Stingers up in Columbus sent me some
video yesterday. The Nina had broken open one of the
hives there and it was just loaded with honey. I
could not she could. I think she was kind of
surprised as well. I mean it was loaded. It was
My mouth was watering looking at that.
Speaker 2 (16:25):
So that sounds good and that's what we're gonna hopefully
get today. So and it's a good time of year to,
you know, to take the honey off too, because you
got to be careful as far as you know, when
you take that honey off to make sure the bees
are thriving. But boy, they're thriving right now.
Speaker 1 (16:40):
Oh absolutely. And again the perennial herbs like time. It's
okay to let those flowers. It's a kind of a
is that a white one, the one you have or
those white tea? Yeah, yeah, yeah, it's okay to Yeah,
it's okay to let them flower. It's fine. They doesn't
hurt the plant, and the pollinators absolutely love it. So
it's okay to let those do that.
Speaker 2 (17:02):
That's what I'm doing. And then the mints I told you, Yeah,
oh really wonderful in an old bird bath and they're
just climbing all and trailing all over the place, really
pretty and so aromatic. And then the peppermint keeps the
ants away, so you know, double.
Speaker 1 (17:20):
Duty keeps the ants away.
Speaker 2 (17:23):
Yeah, peppermint does.
Speaker 1 (17:24):
All right, I'm writing it down peppermint. And one last
we got about a minute ago. Is it true about
the jewel weed, like when you get a burn or
you're scratching from poison ivy and all that, you can
use that for that.
Speaker 2 (17:38):
Yeah, jewel weed is. Yeah, it usually grows near poison
ivy and it's growing right now. I don't have any
flour yet, but it's that orange sometimes yellow, beautiful flower.
And the thing is if you crush a few jewel
leaves if you're in poison ivy, it will help counteract that.
(17:59):
So again, nature's medicine cabinet right at your feet. So yeah,
as long as you identify it again, making sure what
you're you're you're picking. It's like plantain is everywhere right now,
and if you get like an insect sting and there's
some plantain around, you can make a spit poultice. Mister Wilson,
just chew a little bit of the leaf. Get it
(18:19):
wet and smear it on that sting and it will
help take the sting away and the draw the poison out.
So there's lots out there you can use. But as
you and I always say, make sure you know what
you're ticking.
Speaker 1 (18:31):
Dan laughed when you said that, what a spit pols
uh huh, spit poultice.
Speaker 2 (18:37):
Yeah.
Speaker 1 (18:38):
I think my grandfather, because I got stung by yellow
jackets one time, big time, he took a chewing a
leaf of tobacco and cheot it and then pack that
on top of there as a poultice.
Speaker 2 (18:49):
Yeah, you know that that probably worked too. And when
I said the word spit and poultice, that's what I
was thinking, the old timers with their tobacco spit poultice.
Speaker 1 (18:57):
I love it. Rita hiking felt always a player there
again our website about eating dot com. Tell mister Hikenfeld.
We said, hello, have a great weekend.
Speaker 2 (19:05):
I will, and I'll talk to you too.
Speaker 1 (19:07):
All right, Rita Hikenfeld again about eating dot com quick break,
we come back. Phone lines are open for you. It's
eight hundred eight two three eight two five five Here
in the garden with Ron.
Speaker 4 (19:18):
Wilson Landscaping Ladies. Here with your personal yard boy. He's
hit in the garden and he's Ron Wilson.
Speaker 5 (19:48):
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In The Garden with Ron Wilson News
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