Wise Woman Ezine with herbalist Susun Weed
April 2009
Volume 9 Number 4
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What's Inside Wise Woman Herbal Ezine this Month...


Cooking for Love ...
Starting New –
Cooking for Spring
by Anne-Marie Fryer Wiboltt

Starting New – Cooking for Spring

Excerpt from: Cooking for the Love of the World

Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt

200 pages, softbound - $22.95
A heart-centered, warmth-filled guide to the nurturing art of cooking.


After the stillness and harshness of winter invigorating, warmer winds fill the air, carrying chattering songs of returning birds and subtle fragrance of fresh dark humus. Nicole DeBarber - IllustrationStreams swell and rush to the rivers as the sap in the trees is lifted to the outmost branch. The light becomes stronger and brighter welcoming the greening of the fields and leafing of the bushes. The earth once more exhales its life forces. The introversion of winter has passed. Beauty seems to well forth from all reaches of the cosmos. I greet the world with joy and anticipation as it sprouts with new life.

Lovely tulips, Easter lilies and crocuses adorn the garden edges with the brilliant colors I have been waiting for all winter. While I walk attentively among the newly dug garden beds these lovely early spring mornings, I sense a feeling of being very close to busy nature-beings scuttling around the dewy plants. I try to be present in such a way that is least disturbing to the activities going on there.

I notice how rapidly the radishes have grown next to the outwardly spreading leaf lettuce in the moist loose soil. The bed looks lush and abundant compared to the neighboring, newly seeded plots. I become aware of the small grass-like sprouts of leeks, onions and carrots, thinking that they have a long journey ahead of them. The recently transplanted kale, collard and mustard greens are still far apart as they reach and spread their thin leaves horizontally in the morning sun. Soon tender, young leafy greens will be available for spring meals. The burdocks I left in the ground last fall have sent up shoots to let me know of their readiness to be dug up. Dandelion greens spiral up and out around a beautiful yellow bright sun-like blossom. The oregano, sage, thyme and chives that wintered in the garden are in full growth. Their fragrances cling to my hands as I rob their foliage. Everywhere plants are leafing out, growing and becoming. The promise of a plentiful harvest rings throughout the garden.


Sautéed Radishes and Greens with Sesame Seeds
Radishes are commonly eaten uncooked. Experience how delicious they are when lightly sautéed with a dash of tamari soy sauce. The pungent flavor and cooling nature of the raw radish disappears. The texture becomes soft and moist. The sesame seeds add a light bitterness to the meal.

1/4 cup sesame seeds
2 tablespoons extra virgin olive oil
20 round radishes, trimmed and quartered
1 cup radish greens washed and cut into 1 inch pieces
1 tablespoon water
1-2 tablespoons tamari soy sauce

Soak the sesame seeds for 5-10 minutes, and then drain them thoroughly.

Heat a stainless steel frying pan and add seeds. Dry-roast the seeds until they are easily squeezed between thumb and ring finger. Stir constantly and rhythmically. When done, set them aside in a bowl to cool.

Pour oil into a lightly heated frying pan. Add radishes and sauté for a few minutes.

Add the green tops and water. It may not be necessary to add additional water if enough rinsing water remained on the greens. Cover the pan with a lid and let it simmer for 2 minutes.

Pour off any extra liquid.

Lightly season with tamari soy sauce and simmer for 1 minute. Place the radishes and greens in a serving dish.

Before serving, add roasted seeds and mix well.


Excerpt from Cooking for the Love of the World
Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt


Cooking for the Love of the World:
Awakening our Spirituality through Cooking

Cooking for the Love of the World by Anne-Marie Fryer Wiboltt
by Anne-Marie Fryer Wiboltt
A heart-centered, warmth-filled guide to the nurturing art of cooking.

200 pages, softbound
Price: $22.95


"Cooking delicious nourishing meals - with heart and soul - is easy, fast, and fun with this great guide. Everything you need to know is right here - along with exercises and experiences that will help you love cooking, love yourself,
and love the earth."

-Susun S. Weed, Author, Healing Wise

Order Cooking For the Love of the World in our Bookshop


Sacred and Herbal Healing Beers:
The Secrets of Ancient Fermentation

by Stephen Harrod Buhner

This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.

Paperback: 450 pages


Price: $19.95

"Filled with nourishment for the soul, body, and mind, this book is a unique view of the intersection between herbal medicine and fermentation. It will delight anyone interests in herbs, honey, brewing and folktales. Great Book!"
-- Susun S. Weed

Order Sacred and Herbal Healing Beers in our Bookshop


The Green Witch Herbal:
Restoring Nature's Magic in Home, Health, and Beauty Care

by Barbara Griggs

Griggs' best-selling and widely-praised Green Pharmacy is considered the standard work on the history of herbal medicine. Paperback: 168 pages

Includes recipes for a variety of remedies and personal care products, and devotes a chapter to the creative use of herbs in the kitchen for cooking and as natural cleansers and disinfectants.



Price: $14.95

Order The Green Witch Herbal in our Bookshop





Thank you so much for your reply! I'm totally inspired to learn more about herbs from reading Susun's articles. Some day I hope to do the correspondence course...






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