V​egetable Profile: Kohlrabi (Brassica oleracea gongylodes)
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Description:
Don't let the strange appearance of kohlrabi turn you off! This vegetable is a favorite on this farm, and has been for generations of Eastern Europeans until the advent of the potato. It forms a bulb (or corm) at the base of the stem, and has a sweet, mild flavor when skinned and chopped. It's from the brassica, or cabbage, family. It also has edible dark leafy greens. We grow both green and purple varieties.

Nutrition:
Because kohlrabi can be cooked like starchy tubers and root vegetables without the high carb content, it helps to stabilize blood sugar. It also contains potassium and vitamin C.

​Storage:
Kohlrabi is considered a storage crop, so the bulb can keep in the fridge for up to a few weeks. If you're keeping it that long, it's best to keep the leaves attached at the base, otherwise moisture will escape and the corm will lose its crunch. Leaves can be stored like kale: place in a water proof container in the fridge and use within 4-5 days.

Use:
First, remove the leaf stalks.
Then, using a vegetable peeler or sharp knife, carefully peel the fibrous skin around the corm. 
Then, chop the peeled corm to the desired size and use as you would potato. 
The corm also lends itself well to pickling and fermenting! 
Leaves: use as you would kale. 

Sources:
​The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

V​egetable Profile: Frisee (Chicorium endiva)
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Description:
Frisee is a type of chicory, which hails from the Aster family of dandelion and lettuce. It grows wild in Europe, Asia, and North America. Its signature bitter leaves have been used in salad and in medicine for thousands of years. Cultivated frisee is the tamest of all chickories, offered as a seasonal green with tender, moist, and crunchy leaves.

Nutrition:
Frisee is cooling to the body. It supports healthy circulation and blood production. It tonifies the gall bladder, liver, and skin. Its bitter taste comes from intybin, a metabolic stimulate that encourages bile production and aids digestion. It also contains inulin, which helps regulate blood sugar. Frisee is also a good source of calcium and potassium. 

​Storage:
Store like lettuce: in a water-proof container in the fridge for 3-4 days.

Use:
Excellent in fresh salad, or lightly braised. 

Sources:
​The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

Herb Profile: Purslane (Portulaca oleracea) 

Description:
Purslane is a traditional herb known for its culinary and medicinal qualities in Asia, Central America, and Europe. It's a relative to the succulent garden flowers known as Portulaca. It's a low growing, heat loving, branching succulent with edible stems, leaves, and flowers. It has a mild salty, sour taste and nice crunch.

Nutrition:
Purslane contains the highest non-animal based source of Omega 3 fatty acids, especially alpha-linolenic acid. One cup of it contains 400 mg worth! It also contains vitamins C (when eaten fresh), some B vitamins, and many antioxidents. It's cooling and supportive of the bladder, large intestine, and liver. 

​Storage:
Purslane needs high levels of moisture to retain its crisp texture, and needs to be used sooner for best results. Store in the fridge with a moist cloth in a waterproof container for 2-3 days.

Use:
We prefer purslane raw, partly because it comes during the heat of the season and who wants to eat hot food on a hot day??? But also because we enjoy the succulent texture of the herb, which doesn't stand up to heat. The steams can also get a little more chewy if you cook it too hard. 

Fresh: 
Simply chop up the plant whole, minus the roots. The stems are just as tender and juicy as the leaf! Works great in salads, smoothies, or on sandwiches.

Sources:
​The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

V​egetable Profile: Chard (Beta vulgaris var. cicla)
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Description:
Chard is sibling to beets, having been developed for its broad leaves and crunchy stems rather than its root. It originated in the Mediterranean region, and is a member of the Amaranth botanical family. It has a salty, bitter flavor akin to spinach. It's an exceedingly tender, dark leafy green. 

Nutrition:
Chard supports healthy blood production by nourishing the stomach, spleen, large intestine, lungs, and liver. It is high in minerals and carotene antioxidants. When eaten fresh it contains vitamin C. When cooked, its calcium and magnesium becomes readily available. It has a cooling action and helps soothe inflammation. 

​Storage:
Chard is somewhat delicate, dramatic even - if allowed to wilt, it will do so quick. It stores best in a water-proof container in the fridge for 3-4 days. It also freezes well for cooking. 

Use:
Best when sauteed with olive oil or bacon grease, soy sauce, and garlic! pairs well with eggs, chicken, tempeh, or pork. You can also finely chop it and add it like confetti to a salad! 

Sources:
​The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

Herb Profile: Lemon Balm (Melissa officinalis) 

Description:
Lemon Balm is known for its namesake lemon scent, which is enough to charm anyone who brushes past it on a hot summer day. A perennial in the mint family, lemon balm offers true cut-and-come-again gifts that keep on giving. When in bloom, the pollenators are all over it! 

Nutrition:
Lemon balm has a rich cultural history with ancient Greek and Romans, but is especially revered by Arabian herbalists for heart disorders and depression. Indeed, Western herbalists consider it a valuable and tasty nervine which helps to soothe anxiousness and stress when drunk as a tea. The plant has also been shown to inhibit bacteria and virus proliferation when used topically. It's considered cooling, and perfect to drink iced on a hot day! 

​Storage:
Lemon balm likes to be stored like it likes its growing environment: dry and cool. Either place it in a water-proof, air-tight container in the fridge and use within 5 days, or simply hang to dry in a cool low-light low-humidity area. I also like to make infused vinegar and tincture with the fresh herb for use in the winter. Make sure to take it down when crisp, and in a paper bag, rub the leaves off the stems with your fingers and jar or bag them up for later use.

Use:
Lemon balms unique and distinctive lemony flavor lend itself well to salads and fruit salads, punch, marinades for fish or vegetables, corn, lamb, broccoli, asparagus, and anything you could use a little lemon flavor with! 

Fresh: 
Simply remove the leaves of lemon blam by sliding your thumb and pointer finger down the stem over a bowl. Only do so just before cooking with them, as they will keep better when left on the stem.

Dried:
Lemon balm can be easily dried by hanging in a low-light, low- humidity place with good air circulation on the stem. You can also use a dehydrator. We do not recommend drying in an oven, as heat will destroy flavor and color of the herb. 

Sources:
​The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

Herb Profile: Oregano (Oreganum spp.)

Description:
Oregano is a name that actually represents a whole genus of similar herbs. When we refer to oregano in a culinary sense, we're talking about a perennial plant that generally creeps along the ground, sprouting new roots from low limbs, and sends up a prostrate shoot when it flowers. It offers tiny, fragrant, pinkish flowers popular with honey bees and humans alike. It's name in Greek means "Joy of the Mountain". As such, it likes well drained, rocky soil.  

Nutrition:
Oregano was regarded as a valuable medicinal by the ancients, who used it as a poultice for sores, insect bites, and muscle aches. Tea of oregano was used for chronic respiratory ailments by early colonists, who brought the herb along with them to America. It has also been used as a digestive stimulant and to promote menstruation. 


​Storage:
Oregano likes to be stored like it likes its growing environment: dry and cool. Either place it in a water-proof, air-tight container in the fridge and use within 5 days, or simply hang to dry in a cool low-light low-humidity area. Make sure to take it down when crisp, and in a paper bag, rub the leaves off the stems with your fingers and jar or bag them up for later use.

Use:
Oregano's hot, peppery flavor is known in pasta sauce and on pizza, however it does wonders for cheese and egg combos, roasted bell peppers, mushrooms, beef, poultry, onions, black beans, potatoes, eggplant, and shellfish. It combines well with garlic, parsley, thyme, and olive oil. 

Fresh: 
When stems are tender, you can simply chop up the sprigs whole and incorporate them in cooking. When they are stiff and fibrous, you can simply remove the leaves of oregano by sliding your thumb and pointer finger down the stem over a bowl. 

Dried:
Leaves of oregano contain a bit more moisture than other mint family plants, but can still be dried relatively easily by hanging in a low-light, low- humidity place with good air circulation. You can also use a dehydrator. We do not recommend drying in an oven, as heat will destroy flavor and color of the herb. 

Sources:
​The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

Herb Profile: Thyme (Thymus vulgaris)

Description:
Thyme is a major staple in any herb collection, as its flavor pairs well with most foods. It's leaves and flowers are aromatic and delicious. A perennial, low-growing mint family plant, it grows happily in the garden, in containers, or as a border plant.  

Nutrition:
Thyme's name comes from its famous constituent, thymol, which has been studied for its antiseptic, local anesthetic, anti-inflammatory, antifungal, and antibacterial properties. Traditionally, thyme has been revered as a tonic for the respiratory and circulatory system. Considered warming and calming, thyme rejuvenates the senses and supports immune function. 


​Storage:
Thyme likes to be stored like it likes its growing environment: dry and cool. Either place thyme in a water-proof, air-tight container in the fridge and use within 7 days, or simply hang to dry in a cool low-light low-humidity area. Make sure to take it down when crisp, and in a paper bag, rub the leaves off the stems with your fingers and jar or bag them up for later use.

Use:
Fresh: 
Personally, we do not relish the time (or thyme, haha) it takes to de-stem fresh thyme. You can do it, and it's great for certain things like thyme-infused butter or spreads, but mostly if we're using fresh thyme we're putting the whole sprigs in with food while it's cooking and then removing before serving. Some examples would be: broth or soup, cooked grains or beans, sauces, or stuffed inside of poultry.

Dried:
Thyme is easy to dry and easy to use when dried. Once crisp, the leaves simply roll off the stem, and you can add them easily into any recipe of your heart's desire. Thyme that you get locally and dry yourself will be far more aromatic and flavorful than any you've ever tried from the store! 

Sources:
​The Gift of Healing Herbs by Robin Rose Bennett
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

Herb Profile: Sage (Salvia officinalis)

Description:
Sage is prized the world over as an aromatic culinary spice and herbal medicine. It grows as a short-lived perennial on our farm, as one of the cold hardiest and therefore longest-season herbs. Its flavor is zesty, camphor-like, and refreshing. 

Nutrition:
Sage contains tannins which is thought to contribute to its astringent nature. It helps dry up runny mucus, perspiration, saliva, and even breast milk (which is great if you have that intention!). The volitle oils of sage are antiseptic, and thought to help clear and focus the mind.

​Storage:
Sage will last up to a week in a glass of water on the counter, out of direct sunlight, in a cool place.

Use:
This is by no means an exhaustive list, as sage is a classic ingredient in many traditional cuisines. 

Raw: 
Try making a sage infused vinegar by adding a bunch to a jar of white or apple cider vinegar, making sure the plant material is submerged. Strain off in 6 weeks and enjoy as a base for marinades, dressings, and more. You can do the same for olive oil! 

Cooked: 
Leaves and flowers can be added to meats as they cook, broths and stocks can be infused at the end of the cooking process with sage, or you can do the same with rice or other grains to make sage-infused rice. 

Dried: 
Dried sage actually has a stronger flavor due to more concentration of plant material vs water. Sage is so easy to dry, and happily hangs in a low-light area with good ventilation until crisp. Use as a spice on eggs or potatoes, or even as a classic seasoning for the Thanksgiving turkey! 

Sources:
​The New Whole Foods Encyclopedia by Rebecca Wood
The Rodale Encyclopida of Herbs
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

V​egetable Profile: Rapini (Brassica rapa)
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Description:
Rapini is a non-head-forming broccoli relative popular in Mediterranean cuisine. Its leaves, stalks, and flowers are all edible. Rapini has a light bitter flavor, which is delightful when cooked in olive oil or bacon grease. 

Nutrition:
In traditional herbal medicine, bitter is associated with digestive tonics, helping to stimulate the metabolism. It also tonifies the liver and stomach. Rapini is a great source of iron, calcium, potassium, and antioxidants. Cook well for best flavor and nutrient assimilation, as with all dark leafy greens.

​Storage:
Rapini is relatively delicate, which is why you won't find it on store shelves. Store in a water-proof container in the fridge for 2-3 days. 

Use:
Best when sauteed with olive oil or bacon grease, soy sauce, and garlic! pairs well with eggs, chicken, tempeh, or pork.

Sources:
​The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!

Herb profile: Violets (Viola spp.)
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Description:
We are so blessed to have 4 different types of violets on the land at Wellspring. Each of them are edible, medicinal, and delicious! This low-growing perennial often goes unnoticed, mowed over in lawns, and considered almost as common as the dandelion. However, we prize its flowers and leaves in spring and early summer.

Nutrition:
Also known as heart-ease, violet is a wonderful heart tonic. It's demulcent quality soothes inflammation and eases pain. As a nervine, it helps calm nerves and restore peace of mind. 

​Storage:
Leaves: Violet leaves may be stored in a glass of water with stems submerged for 2 or 3 days, or in a waterproof container in the fridge. 
Flowers: Store in a waterproof container in the fridge for 2-3 days.

Use:
Violet leaves are tender and easily used in place of spinach. Flowers make a great topping for salad, grains, eggs, and almost anything you can dream up!

Raw: 
Chop leaves finely and mix in with salad, scrambled eggs, or add to grains once they're finished cooking. 
Add whole flowers as is. 

Cooked: 
Add leaves to a stir fry or mix in with braised collard or kale greens.

Sources:
​The Gift of Healing Herbs by Robin Rose Bennent
Moonwise Herbs
The Rodale Encyclopida of Herbs
Our own experience!