Hmmm I done been tagged in... Thanks buddy.
Gonna have to consult some literature for this one. Knock the dust of some pages and start readin some classics.
No not audio books or an Eye Pad.
Sorry I like to turn pages, even when my magazines get the pages stuck together.
Oh balls-
Who am I kidding I'm gonna end up completely off topic before I start so I'll roll a joint before I get goin.
Now where weren't we...
Well I dusted off some of the old tomes kicking about on the shelf, Well at least the shelf closest to me. Here's a few books pertaining to the medical uses and of course edible uses for many of the plants we come across daily. Most of them completely ignored by Time, Industrialisation and of course the Supermarket.
Nah Fuck it. That's gonna take way too long.
I'll get around to checking that out for posts later...
Research sounds like hard work today.
So today I'm just gonna wing it with some of the things in the garden. It's more than a bit grey outside and foraging in the rain is no fun at all. I already stocked up on chestnuts and soon it will be time to harvest the Medlar fruit on the tree in the Orchard.
The end of The season has arrived, and while there is still some decent foraging to be had throughout the winter its much slimmer pickings. Mostly Pine needles for tea and extracts, and the odd root or two and of course nettles, they grow here most of the winter.
Sadly...
Our last apples and pears are falling to the ground with the few leaves left on the tree and we have gathered all the herbs left growing to prepare for the winter. Enough Purple Sage, Bay Leaf, and basically all the late season stragglers and of course Echinacea seeds to fill up our Jars and stack away. I already did the roots and splitting sorry.
I aint killing my plants for a post.
What the fuck is an Echinacea?
If that's your question I got a treat for you.
Its A cone flower. Ok let me explain myself, This is something I did come across a Long while back in one of those dusty old books.
The seeds were widely believed to be beneficial as an additive to porridges and breads to bolster immunity and the whole plant was used for treating loads of illnesses.
In fact I have seen them mentioned as far back as A 18th century cook book. Of course the Native Americans, (Thanks gramps) used to use it long before as did a number of oddball physicians in Europe when it was introduced.
The Root and dried petals were and are still widely used in tea , tinctures and poultices to reduce cold and flu symptoms and more things than I can list. Personally aside From the Flavour I cant say for a fact they Help, But the tea (with a dollop of honey) does taste pretty good.
<------ ME
Sidetracked.
So I harvest them for My Winter Oatmeal supply,Sometimes its Gruel If I really fuck up.
You know add some variety to those old boring oats. The Cone flowers we grow in the yard here we leave to dry until the seed heads are just ready to Fall.
Then Out I go to, snip, snip, snip. Cut The bastards heads off, that will teach em. (Not all of them I do let some seeds fall. to keep new plants growing)
Its also worth mentioning the petals are great in the growing season to add a boost to your green salads. One of my favourites for a foraged salad is fresh Dandelion Leaf, Echinacea petals and Wild Rocket with a Honey and Mustard Vinaigrette. Never tried it? You should.
Dammit I got side-tracked again as usual.
Anyway back to the seeds, Lots of people complain about the spiky seed head but I find leaving them on the plant until near the end softens them up a fair bit. Strip the leaves and put them aside to dry, they are still usable for Tea at this stage.
Then from the base of the seed pod pinch them inwards, with the grain of the spikes, not against it.
Unless you like splinters...
They tend to fall straight down onto your waiting tray or bowl.
Once you got a nice big stack of the seeds pass them through a colander to get the worst of the chaff out. I don't mind a bit of chaff as its gonna be in Oatmeal and bread for me. So it doesn't make a huge difference.
Then I like to lay them all out in a bowl for a week or two to dry, moving them around every day before throwing them into a jar.
Then your good to go. I cant say for sure they actually boost your immune system or not, I aint a medical professional. All I know Is I rarely get sick throughout the winter. It could just as easily be luck.
Generally It copped some bad press when a few low does treatments proved ineffective, other treatments show great benefits Me?
Welllll
The Echinacea seeds add a Nice Flavour and texture in the oatmeal, you only need a teaspoon or two. Then just drizzle with a bit of honey or top with some Jam.
Now I got My seeds done for today its time to get on with dinner.
Important note...I don't think I should have to say.
But All I need is another 
If you don't know what the plant is or if it came from a florist... Especially if it came from the florist...
DO NOT FUCKIN EAT IT. Seriously florists add so many chemicals to that water its ridiculous. Never Eat any plant from the florists. Your better off eating some random mushroom and hoping for the best.
Shit...
Read the above disclaimer again before finding random mushrooms to eat.
Sorted, on to the next one.
No it is not diseased I roasted the hell out of it.
Ok Firstly before you correct me... I'm using a Potimarron or Red kuri squash, Not a Pumpkin. I interchange them in cooking and from here in I'm calling it a damn pumpkin.
Simple.
What's that got to do with herbs you ask? Well I want to use up some of my purple sage.
Tonight its pumpkin 2 Ways. Well Pumpkin pasta sauce (Trust me its amazing) and Pumpkin Pie. Two of my favourite ways to eat this bad boy.
For preparing a pumpkin I go for the old school lazy method - Roast the whole thing in the oven, (See above photo of Zombie pumpkin).
Then I leave it to cool and split it, now proceed to deseed and prepare your pumpkin meat.
Small Hint-
Use an eating pumpkin or squash not a Halloween Jack-O-Lantern. Big difference in how they taste.
Roasting it whole gets rid of a lot of the excess moisture and concentrates the flavour.
So Now you got your prepared Pumpkin meat...Put that damn tin opener down... Don't use tinned, seriously you'll miss out.
Excuse Me While I argue with the missus about which one I'm going to do a recipe about.
- OK I'm Back and I Win, At least I think I won?
That's right the one with Sage in it.
I'm going to share my recipe for Pumpkin Pasta Sauce. Or Salsa Di Zucca as I call it When I have company over and wanna sound fancy.
Salsa Di Zucca A La Rubido
First off like with most foods you need the ingredients-
1/4 cup (60ml) Virgin Olive oil (Not Extra, No Extra Virgins allowed.)
Big (Seriously BIG) Hand Full of Fresh Sage Finely chopped
1 cup (240ml) of Vegetable or Chicken Stock
2 large Cloves Garlic finely chopped
1 Shallot finely chopped
1/2 Cup (50g) Grated Parmigiano Reggiano
1 Tsp Smoked Paprika
1 cup (240g) of Pumpkin meat puree
3 Tbsp Milk
1 Tbsp Cider Vinegar
Black Pepper (LOTS) and Salt To taste
Nice and Lazy everything in the pan to start.
Now Fry Shallots, Garlic, and Sage until everything gives up the flavour to the oil and the shallots are nice and translucent, don't let anything sit still too long. Keep it moving in the pan.
Next add the Pumpkin meat, Stock, Milk and Cider Vinegar and cook lightly, continuously stirring. Once its well combined with the oil add The Parmesan and Paprika. Season at this stage with black pepper and salt. Its cooked and done when your spoon leaves a trail through the pan.
Serve with The pasta of your choice, or Gnocchi .
Use Sparingly, This generally does 2 meals for 3 people. Its Rich. Feel free to amp up the amounts of sauce if you're feeling saucy.
Garnish with a bit dried or Fresh Parsley if any's still left in the garden and Parmesan shavings.
Boom A full out homemade sauce with dinner in 20 minutes.
Fun Fact!
While not an ¨herb¨
Eating and using pumpkin (According to metric shit tons of both Holistic and Medical research) is also highly likely to be anti-carcinogenic, anti-diabetic, antioxidant, anti-inflammatory and is possibly the favourite food of the Anti-Christ.
I like it anyway. You mighta noticed, I'm A big pumpkin fan.
Well Squash of every variety.
So yeah today what's nourishing me is preparing what's left in the garden for the winter ahead and using some damn fine Potimarron courtesy of 
Now the Sage-
Now aside from being delicious...
This herb is packed with antioxidants and natural antimicrobial properties which have been specifically studied (Not proven cause where's the fun in that) Including being useful in fighting plaque, and preventing cavities and gum disease causing bacteria . Tinctures using sage to treat sore throat and abscess in the mouth and throat can be found as far back as 17th century and the history of its use in ceremony and medicine predates the Roman Empire.
So yeah its in My dinner, and I love sage.
Its been used for millennia in rituals and spiritual rites as well as being one of the stars in Sage and Onion Stuffing.
Need I say more?
See that pasta was about HERBS.
So Today?
I'm Spending time indoors cooking and processing food with the Missus and the Lad.
As I said earlier... Its grey and damp and Fuckin cold outside.
So yeah, That's about it for me for now. I kinda went all over the place but being sober for a few days seems to have made me hyperactive.
Now I'm gonna TAG... 
But I want you to do it...
bɒɔʞwɒɿdꙅ
(credited to