Harvesting Winter Wellness
The descent into Winter doesn’t have to be dark and gloomy. I personally look forward to hibernation and rather enjoy preparing for my deep cave-like existence for the months ahead. Autumn has always been by far my favourite time of year. The colours, the smell of fireplaces kicking off for the season, the relief from the 40+ heatwaves and backing off the sunscreen. Especially given the long, dry summer we’ve had, I am confident most would agree that we were well and truly ready to see the back of it. Aside from walking my dogs without high snake-alert anxiety, I’m most excited for the comfort of nourishing soups, curries and bulk production nutritional meals that can be shared, reheated and frozen. If you simply put a little thought into planning and preparation, you can keep your family very well fed through the coldest months on the most frugal of budgets, with little effort or skill and without compromising taste and nutrients.
I knew little more than nothing about gardening just over a year ago, I am now completely obsessed. This time last year I planted my first ever winter veggie garden. Relying heavily on guidance from friends, books and Google. I got a few things right and a few things wrong but best of all, I got the satisfaction of nurturing seedlings that grew to provide an abundance of produce all the way through to mid Spring.
I had just had my bloods checked and discovered I was dangerously low in iron. Dark greens were to be my priority. Silver beat and spinach was to be grown in abundance and added to every dish possible, soups, pasta sauces, curries, stir fried or as a steamed side. Learning also that the darker the vegetable, purples and dark greens the better they are for you, I grew purple cauliflower and all the broccolis. Further learning led me to understand just how medicinal culinary herbs are, so as many of them went into everything I made.
When you grow your own produce, several things happen. You spend time outside in nature which is incredibly beneficial to mental and physical health. Growing plants raises self-esteem and you get a dopamine hit when you harvest produce. Harvesting your own produce gives you an appreciation for the food you consume, gratitude (the ultimate wellness practice 101) and you start to experiment more with dishes, creativity (another 101). My current obsession is medicinal herbs and plants. Here’s just a few incredible friends that you could have living in your garden, and the best part, most grow in pots if you don’t have room for a garden bed.
· Beetroot; The nutrient-rich leaves and roots of beets are loaded with antioxidants that help the body fight cell damage and reduce the risk of heart-related issues. One of the few vegetables that contain betalains, a powerful antioxidant that gives beets their vibrant color. Betalains help reduce inflammation throughout the body.
· Parsley is a great source of vitamins A, C, and K, and heart-healthy folate.
· Rosemary; a good source of calcium, iron, vitamin B6, antioxidant and anti-inflammatory properties, can boost the immune system and improve circulation.
· Thyme; contains anticancer, antimicrobial, and antiseptic properties.
· Sage; known for its combination of anti-inflammatory and antioxidant properties may help prevent oxygen-based cell damage.
· Oregano; is known for infection fighting anti-inflammatory and antioxidant properties.
· Gotu Kola; has the power to boost brainpower, heal skin issues, and promote liver and kidney health.
· (Brahmi) Bacopa monnieri; research shows that it may boost brain function and alleviate anxiety and stress, among other benefits.
Since dramatically reducing my alcohol intake over the past year, I’ve found myself curious about alternatives. Coconut water over ice in a sexy glass got me through most of the summer, however I’ve recently been playing mocktail mixologist with adaptogens. Adaptogens are natural substances believed to help the body adapt to and resist stress as well as support overall wellbeing. Since pomegranates are in season, try this one out at home.
Start with a sexy glass, never underestimate how much this enhances the drinking experience.
Crush/muddle a small handful of pomegranates
15-20ml sugar syrup (I make a rose geranium sugar syrup) or juice just to add a dash of subtle sweetness.
A good squeeze of citrus, lemon or lime.
Pour over ice and top with soda water.
Crush 1-2 Makrut (formerly known as Kaffir lime) leaves with your hand and drop in them.
If you are interested in learning more about what plants can do for you, we’re catching up at Riverside Gardens, Kialla on Friday 30th May for a wander with their knowledgeable staff. Come along to make new friends, try new things and improve your health. Cheers to the new season!
Harvesting Winter Wellness, Friday 30th May 10am -11.30am
Tickets $25 per person include a $20 credit towards purchases on the day + a herbal beverage on arrival.
Rose Geranium Syrup Recipe
Stir & simmer in a saucepan over heat for 20-30mins; 1 cup Rose Geranium leaves, 1 cup Water, 1 cup Sugar
You can add a tiny drop of natural food colouring (pink/red) for colour if you’d like, bottle and store in the fridge.