Dandelion salve

In the quest for learning to make things yourself, I decided to make use of herbs and flowers. A dandelion salve seemed a good choice as we now have an abundance of them popping up. Make sure to always leave enough for the bees. It’s been a cold start to the season and the early ones and other pollinators will need them. Note – don’t pick dandelions that have been sprayed with pesticides, or that are exposed to domestic animals, or kerbside.

They need to be dried, for a day or so (and good to leave them outside for a little while after picking to let any bugs escape). Then put then in a jar and cover with olive oil (or any carrier oil of choice), to infuse for a week or two. Shake lightly every day and put on a sunny sill if available.

Then drain the oil through some cheesecloth to get all the bits out.

Add beeswax, the oil, a small bit of shea butter and essential oils if you want, melt together until the wax is dissolved using a double boiler.

Then pour into containers. Leave to set for half an hour, job done.

I actually put a bit of homemade lavender coconut oil in as well for some extra aroma as I don’t have any essential oils. Also have some rosemary and dandelion infusing currently so will see how that combo turns out next week.

This recipe was

42.2g dandelion infused olive oil

14.8g beeswax

9.2g shea butter

2.5 tps of lavender infused coconut oil

It can be tinkered with and adapted as necessary they say, but it’s a start. YouTube vids are good for tips and techniques as well.

(c) K Wicks

Hairy bittercress

This is a new find for me, although not new to my eyes or garden. It’s other name is Cardamine hirsuta, and is edible it turns out. It’s appeared as it does in spring but this year before clearing it all away as a weed, I thought I’d leave it as it has very pretty little white flowers and isn’t doing any harm. Then I thought maybe I should find out what it is.

The leaves are the tasty bit, a bit peppery but not too much like rocket. Just had a salad with some and it was nice. But the star of the show was the little rosemary flowers I picked to go with it. Having only looked them up the other day (as it’s flowering), and turns out they are edible too! Super sweet little bursts of rosemary, just super 👌

(c) K Wicks

Sprouting #2

It’s getting busy now. Many I haven’t tried growing before so we’ll see how it goes.

Salad tomatoes and celery
Coneflower
Cosmos flowers
Spinach
Carrots and spring onion

Not sure I have enough room for it all, but I’ll make do and there maybe a few losses along the way.

(c) K Wicks