Stinging Nettle. Not exactly an herb of excess, is it? I mean, who’d want pounds of stinging anything, right? In 2008, I sure thought I did. I was making about a half gallon of Nettle Tea every other day to help stave off allergies and bulk-up on my calcium and other bone-building minerals. It took a cup of dried nettle to make each half gallon, so I was buying what felt like pounds of Stinging Nettle at the grocery every month.
That’s the way of lavender. She sets a lovely example, growing neat and tidy as she does. She lines up her blossoms to make the work of pollination easy for her bee friends. She uses surprisingly little water while offering up surprisingly lots of medicine in the form of essential oils that evaporate into the air, scenting her surroundings, and a peaceful, self-assured energy that welcomes one and all to relax.
Ginger. In my childhood years, it was a snap. Cookie, that is. Ginger snaps were a relatively rare treat. Mom didn’t believe in dessert. She said if the meal’s good then you don’t need dessert or the extra calories. Case Closed. When relatives visited, though, ginger snaps were sometimes among the treats she stocked, so it wasn’t as if I was completely unfamiliar with this spicy little root by the time I had my first true Ginger experience.