Chives are one of the most readily available herbs and can easily be grown in most gardens. I personally have five clumps of this herb growing in my garden. Chives have been cultivated since the middle ages but there have been signs that it may have been used as far back as 5000 years ago. The plant is native to Asia, Europe, and North America but now is found all over the world.
This week we are on vacation in Northern Michigan. This is our first time to this area. When we vacation, we have a couple of goals: visit museums to learn the history and explore nature in the area. For us, experiencing the outdoors renews our spirits and souls. With COVID no museums are operating so this vacation there has been more outdoor time.
Tarragon is a perennial herb in the sunflower family. Its botanical name is dracunculus which means little dragon. It is a sweet, aromatic herb with a note of licorice flavor. I really like the flavor and smell of this herb. It is a flavor that people either love or hate. When using it in cooking, use cautiously if you don’t know the palate of the individuals who may be eating it. There are two common varieties: French and Russian. French is the flavorful variety of the two.
September is National Preparedness Month. It was founded three years after the 9/11 disaster. September was also chosen because it is the height of the hurricane season in the United States. You may not live in an area that experiences hurricanes, but anywhere can experience some kind of disaster. Having a plan for these situations can help you better survive them. I am not talking about prepping for the end of the world, but there is common sense in planning for disasters or challenges that we may face in our lives.
Sulfur dioxide is one of the chemicals of greatest concern in our air. The largest source of sulfur dioxide is from the burning of fossil fuels by power plants and other industrial facilities. Exposure to sulfur dioxide can harm the respiratory system, making breathing difficult so you might wonder why would it be in our food? It is a preservative for processed foods. It can extend the shelf life of products, kill bacteria, maintain color, and has a softening effect. It became widely used in the 1970s.