Heal-all (Prunella vulgaris) is such a versitile and abundant summer plant. It’s good for teas, soups, raw and cooked greens, and it’s also used around the world as a medicine—one to treat more things than I can count. I love that about heal-all; that’s it’s humble, common, and strong in so many ways.
I don’t often make tinctures or salves (I did have fun with this rosemary salve though), but I do eat heal-all, and I figure that counts for good medicine.
And it’s pretty, too. Some friends of mine made me this little bouquet-holder with a florist’s “frog” and a tile chipped into a pleasing shape. It needs a flower with a sturdy stem, and heal-all, which is related to mint and has a strong, square stem, works perfectly.
Unfortunately, these apples were still too sour to enjoy. But it’s hard to resist picking and trying them. I’m eager for apple pie season to arrive.
Eating green apples, especially with lots of salt, is summer time in the country.
That is also where you get the phrase “ green apple quick-step “ ……😃
Yep, I know better than to eat too much of the sour ones! But they’re soooo compelling, aren’t they?