To make herbal vinegar, I steep herbs in store-bought vinegar for a couple of weeks. After I strain out the herbs, I’ve got an “infused vinegar.” When Kasia makes herbal vinegar, she includes the fermentation process to create vinegar from scratch. Her finished vinegars are alive with probiotic compounds, adding extra digestive benefit.

Her herbal liqueur tastes like plums--yum!

My husband Patrick and I recently checked out Anthony's Supper Club in Frewsburg, NY. We loved the Rigatoni Lombardi, topped with a unique gorgonzola-based sauce. Patrick's springtime version features dandelion greens. Enjoy this recipe!

This was my first season growing cardoon (Cynara cardunculus) in the garden. What a beauty! Here's a recipe for making digestive bitters tincture with cardoon or artichoke leaf.

A few weeks ago, I prepped and froze a spring batch of pesto with wild greens: dandelion, violet, and nettle. My husband asked how it went. "I feel whole again," I joked.

Pesto tops my list of favorite foods. Combining the most decadent, tasty flavors--garlic, basil (or other greens), olive oil, cheese, nuts, salt--into a savory, creamy paste almost feels like cheating.

Nettle lattes are perfect for the spring transition. Packed with nutrients, this drink offers the earthy flavor of a matcha latte without the caffeine.

This recipe for delicious, deep purple syrup can be used daily as an immune tonic, or splashed into food and beverages more recreationally. I love a few tablespoons in sparkling water. It's also tasty drizzled into yogurt, oatmeal, and smoothies.

In a nation ruled by McDonalds and Pepsi, Americans know we have room for improvement regarding health. However, there's something big we're getting right. That thing is pumpkin spice.

The tradition of using warming, virus-fighting, and moistening herbs in cool weather has followed us into the new millennium. Here I’ll share medicinal properties of a few of my favorite pumpkin spices. Check out the Spiced Hot Chocolate recipe below.