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(picture(s) credit in reference section)  Schizandra berry Magnoliaceae family   Part: berry (fruit) Energy: warming Taste: sour, touches on all 5 flavors (sweet, sour, bitter, pungent, salty) Latin name: Schisandra chinensis Western and Chinese herbalism: (*not an exhaustive list) constituents include; “protocatechuic acid(1), quinic acid(2), 2-methyl citrate(3), 5-hydroxymethyl-2-furancarboxaldehyde(4), zingerone glucoside(5), thymoquinol 2-glucoside(6), thymoquinol 5-glucoside(7), and daucosterol(8)” […]

(photo by 2018, John Hilty) Common Boneset Asteraceae family   Part: leaf and flowering top Energy: neutral to cool Taste: bitter, slightly acrid and astringent Latin name: Eupatorium perfoliatum Western herbalism use:  constituents include; caffeic acid derivatives, immune-stimulating polysaccharides; flavonoids, quercetin, kaempferol, astragalin; sesquiterpene lactones, eupafolin, eufoliatin, vitamin.C, and volatile oils, etc. Actions:  diaphoretic, febrifuge, expectorant,

*image credit in reference section Rose  *petals Rosacea family   Part: Flower petals Energy: warm (Chinese), cooling (Ayurvedic) Taste: sweet Latin name: *not an exhaustive list:  Rosa chinensis, Rosa rugosa, Rosa canina, Rosa damascene, Rosa centifolia and spp. Western herbalism use: constituents include; anthocyanins, terpene alcohol, glycosides; pelargonidins, peonidins and cyanidins, flavonols; quercetin, kaempferol, procyanidins which are

                          *dried Lemon verbena Part: leaves and flowering tops Scientific name: Aloysia citrodora, Aloysia triphylla, Verbenaceae family, also known at common vervain Chinese name:  Ning Meng Ma Bian Cao Energy: Cool Taste: Bitter, sour, aromatic Western herbalism:  constituents include; Verbascoside, Citral, Nerol, Geraniol, Luteolin

Bare Bones Bone Broth: Nutritional break-down and clinical evidence Bone Broth:   bones simmered over an extended period to release beneficial minerals, proteins and fat Going back to traditional ideals and presenting something of pure nutrition. Bone broth is not new and has been around for centuries, with evidence of use from North American native

Sage Part:  aerial parts during budding (whole plant above ground), *leaves can just be used for ease of collection rather than whole plant Scientific name:  Salvia officinalis Energy: drying and warming Taste:  aromatic and pungent Western herbalism:  Lamiaceae  family (mint family), contains essential oils (main: cis-thujone at 17.4%), carminative, astringing and antibacterial (specifically towards  Strep.

                                           *fennel seed picture  fennel seed   © 1996-2019, Amazon.com, Inc. Fennel Part: Seed Scientific name: Foeniculum vulgare Energy: (Slightly) warming Taste: Sweet, pungent, aromatic, acrid Western herbalism:   Parsley family (Apiaceae), can contain up

Rosemary Part: Leaf Scientific name: Rosmarinus officinalis Energy: drying and warming Taste: spicy and aromatic Western herbalism:   Mint family (Lamiaceae) Main uses:   Nervine, diuretic, astringent, carminative, abortifacient, emmenagogue, cholagogue, anti-spasmodic, hepatoprotective, antioxidant, anti-bacterial, can be used as a tonic for peripheral circulation and to soothe the nervous system, is useful for headaches and

        Ingredients for dough:  *makes 12 perogies -3 cups of \”1 to 1\” (brand) gluten-free flour (or any all purpose gf flour as long as it has xanthan gum in it) -1/2 tsp xanthan gum (for extra bounce) -1 tsp salt -1 cup of cold water -2 free-range eggs -extra flour for