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Thursday, January 18, 2018

California Gourmet: Wild Tarragon Recipes 1

California Wild Tarragon: many uses in cooking

We featured California wild tarragon (Artemisia dracunculus) as our Plant of the Month (Jan/2018) (http://mother-natures-backyard.blogspot.com/2018/01/plant-of-month-january-california-wild.html).  We hope some of you foodies are considering Wild tarragon for your gardens. 

To get you inspired, we’d like to share a few recipes featuring California wild tarragon.  We’ll begin with some simple, classical suggestions and recipes this month. These are the easiest ways to include the flavor of tarragon in your cuisine. We’ll feature some slightly more unusual tarragon recipes next month.

Tarragon (French or Wild) has a unique flavor that most people either love or can leave.  Unlike the savory flavors of thyme, sage and rosemary, tarragon has a sweet and mild nature. It tastes fresh – with a hint of licorice.  The flavors of Wild tarragon combine well with a number of other flavors including celery, basil, fennel and others.  Among the classical pairings are with the acidy tang of vinegar or citrus.

Fresh or dried tarragon can be added to cooked vegetables, soups or stews.  Fresh tarragon is best added near the end of cooking, to keep it flavorful. The essence of tarragon combines well with the buttery flavor and texture of fats.  If you want to savor the flavor of tarragon, pair it with salt to create a rub or finishing salt for beef, pork, poultry, fish or shellfish.   Tarragon adds a light, fresh element to lift the flavors of fatty foods.  Another simple way to feature the flavor of tarragon is with a simple tarragon butter.

Tarragon vinegar is easy to make and very versatile. It can be used in many ways – from marinades to sauces and beyond.  It’s a staple of French and Italian cuisine - you may have a favorite family recipe that uses tarragon vinegar.   Below are two simple recipes for your to try,


Tarragon Butter

½ cup unsalted butter
1 ½ tsp. lemon juice
1 Tbsp. dried or 2 Tbsp. to ¼ cup fresh tarragon leaves (cut finely if using fresh)
1 to 2 Tbsp. finely chopped fresh green onions or chives (optional)
Salt and pepper to taste

Soften butter to room temperature.  Cream the butter in an electric mixer, food processor or by hand.  Add the lemon juice, tarragon and onions and blend well.  Season to taste with salt and pepper.  Chill at least 1 hour in refrigerator before serving.   If desired, you can shape the butter into a log when partly chilled.  The butter than then be cut into ‘pats’ when fully chilled.


Tarragon butter tastes yummy on grilled meats, chicken, fish and seafood.  It adds a sophisticated touch to potatoes, baked squash and other vegetables, from green beans to cooked root vegetables.  It’s also heavenly on toasted bread or rolls.
You can play around with the flavors, adding other fresh herbs and spices you like including parsley, garlic, mustard, cayenne or dill.   You can also substitute lemon, orange or tangerine zest for the lemon juice.

Tarragon vinegar is used in French, Italian and other cuisines

Making Tarragon vinegar is very easy.  But you might want to review our posting on Flavored Vinegars before you make your first batch: http://mother-natures-backyard.blogspot.com/2014/01/california-gourmet-making-flavored.html.  The best method for making Tarragon Vinegar is the hot-infused vinegar method, below.

Tarragon Vinegar

1 cup fresh tarragon sprigs
2 cups white wine or apple cider vinegar
Fresh sprigs of tarragon (optional)

Wash and sterilize a glass jar with a lid (to sterilize, wash the jar, then cover with boiling water in a pot until ready to fill).  The jar should be at least 16 oz. or greater capacity to accommodate herbs and vinegar.   Heat the vinegar to just below boiling (in a non-reactive pot on the stove or in the microwave). Wash the tarragon sprigs in cool water; pat dry. Bruise the tarragon with the back of a heavy knife or mallet.  Place tarragon in the sterilized jar.  
Using a funnel, pour hot vinegar over the tarragon, making sure that tarragon is completely covered. Let cool to lukewarm; place a layer of cling wrap over the top of the jar before sealing with a plastic or metal lid.  Place in a cool place, out of direct sunlight, for one week.  Swirl the mixture every other day or so, to allow the flavors to develop.

Wash and sterilize another glass jar(s) with capacity to hold 2 cups of vinegar.  Remove the lid from infusion jar.  Strain out the tarragon sprigs using a sieve or colander lined with several layers of cheese cloth.   If there are still small pieces in the vinegar, you can strain the vinegar through a paper coffee filter to remove them.

Pour finished vinegar into sterilized jars.  If desired, place an addition sprig of tarragon in the jar before sealing (note: this is just for aesthetics – particularly if you’re giving the vinegar as a gift).  Seal jar(s) as above.  Store for several months in the refrigerator.

 Use Tarragon Vinegar in your favorite vinaigrette, mayonnaise or sauce recipe.  It also makes a nice marinade for meats, fish or vegetables – or drizzled on sandwich fillings.  You can also use it as marinade or sauce for fresh sliced strawberries, fruit pies or other desserts using fresh fruits.   

We encourage you to send us your questions, comments and recipes (either comment below or e-mail to us at : mothernaturesbackyard10@gmail.com


Monday, January 8, 2018

Plant of the Month (January) : California Wild Tarragon – Artemisia dracunculus

California wild tarragon (Artemisia dracunculus): spring foliage

January begins with the hope of long-needed rain.  We’ve been watering since late November, so some perennial plants are leafing out, despite the lack of rain.  One of these, the California wild tarragon (Artemisia dracunculus), is producing plenty of bright green foliage in our Garden of Health.  The scientific name for this species is pronounced : are-teh-MEE-see-uh  drah-KUNK-yu-lus.

California tarragon is a member of the Sunflower family (Asteraceae). It belongs to the same genus as the more familiar California sagebrush (Artemisia californica) and Mugwort (Artemisia douglasiana).  For more on these other two Artemisias see:  http://mother-natures-backyard.blogspot.com/2013/11/plant-of-month-november-california.html and http://mother-natures-backyard.blogspot.com/2017/12/plant-of-month-december-california.html.

Artemisia dracunculus is native to western North America, from Alaska to northern Mexico.  It can be found throughout much of California; locally, it still grows on Catalina Island, and in the Santa Monica, Verdugo and San Gabriel Mountains and their drainages.  A plant requiring good spring moisture, it grows in many plant communities, from coastal sage scrub to coniferous forest, at elevations up to 11,000 ft. (3300 m.).     

It once was common in seasonally wet areas of the Los Angeles Basin, including along Ballona Creek and likely other places.   This is not the showiest of natives, so it was probably not routinely collected.   This, unfortunately, was the fate of many a plain, common native plant in the early days.  Overlooked – but not unimportant.

California wild tarragon (Artemisia dracunculus): plant in spring
California tarragon is a part-woody sub-shrub, growing 2-5 ft. (0.5-1.5 m.) tall and 3-5 ft. wide.  It consists of multiple upright stems that increase in number as the plant matures.  The grayish tan stems are fairly stiff and woody except at their tips, and are often sparsely branched. Some feel that Wild tarragon has a weedy appearance – but that’s in the eye of the beholder.  We tend to like the open, lacy appearance of the foliage, particularly in spring and early summer.

California wild tarragon (Artemisia dracunculus): leaves
The leaves of Wild tarragon are narrow – sometimes almost linear – and occasionally toothed.  The foliage may be aromatic on a warm day, and is certainly so when crushed.  The foliage is most often smooth (without hairs) and leaf color ranges from bright green (emergent) to darker or gray-green in the dry season.  The foliage is drought-deciduous, but plants can be kept green with occasional summer water.

California wild tarragon (Artemisia dracunculus): spring foliage
Like our other local Artemisias, California tarragon is a warm season bloomer – often from July or August into September or October in Western L.A. County. The flowers are typical for the Artemisias: small, green-gold flower heads along the tips of the upright stalks. The flowers are wind-pollinated, so they don’t need to be showy.   We’ll get some pictures of the flowers next summer.  Until then, see some excellent photos on Cal photos: https://calphotos.berkeley.edu/cgi/img_query?rel-taxon=begins+with&where-taxon=Artemisia+dracunculus.

Artemisia dracunculus is fairly easy to grow, tolerating even local alkali soils. Most garden experts recommend full sun.  But in warmer, inland local gardens it will probably do better with some afternoon shade. In the wilds, Wild tarragon often grows on well-drained sandy or alluvial soils; too much summer water can lead to root rot. 

California wild tarragon (Artemisia dracunculus): young plant
That being said, our plant in the Garden of Health, growing in compacted clay loam, has done well for the past four years.  We are a bit more cautious of summer irrigation, soaking monthly from June to August.  Plants in well drained sandy or rocky soils – or in containers – can safely be watered more frequently.  Plants really do look better with judicious summer water.  Just let the soil dry out well between waterings.  
While this plant can be invasive in moist soils, this is unlikely to be an issue in a water-wise S. California garden.  It spreads via rhizomes, but has increased only minimally in size in the four years in our garden.   Just don’t over-water (or contain it in a pot).

California wild tarragon (Artemisia dracunculus): plant in fall

Like a number of our local native sub-shrubs, Artemisia dracunculus can be short-lived (5-10 years) in the garden.   We don’t have long-term, personal experience with this plant.  We do prune our plant back severely each fall (after foliage dies), in an effort to rejuvenate it and prolong its life (see below). In the wilds, plants are routinely browsed by deer, elk, bighorn sheep and others; they actually need to be pruned. Plants grown in containers also benefit from dividing every 2-3 years. But we won’t be surprised if we need to replace our plant occasionally. 

California wild tarragon (Artemisia dracunculus): after pruning
We’re not entirely sure why some local sub-shrubs have a limited garden lifespan.  Some limitation is likely due to the ‘not quite natural’ conditions of garden life.  But we suspect that a shorter lifespan is also due to properties inherent in the plants themselves.  These species are associated with mediterranean climate landscapes - landscapes that mature and are replaced more rapidly than those of moister climates.  We shouldn’t be surprised that these shrubs are adapted to cycles measured in decades, rather than centuries.

California wild tarragon (Artemisia dracunculus): dried herb
You likely guessed that Wild tarragon has medicinal and culinary uses.  Tarragon has a flavor difficult to describe: spicy, warm and somewhat sweet.  If you reach for the tarragon in your spice cupboard, consider growing a fresh, native source in your garden.  Fresh tarragon leaves can be used in salads or as a flavoring for herb butters, vinegars, sauces, pickles, salad dressings, soups and stews. The leaves can be rubbed on meat or fish before roasting or grilling.   

The flavor of wild tarragon is quite adaptable, and can be used in surprising ways: to flavor beverages, in liqueurs and even in baked goods. Young, tender shoots can be cooked and used as wild greens or as a potherb.  The seeds – collected in fall – can be parched and eaten or used as a flavoring agent.  Leaves can be dried for later use, but should be used within 6 months or so (they lose their characteristic flavor with age).   To inspire you, we’ll post some recipes using Wild tarragon later this month.

California wild tarragon (Artemisia dracunculus): on right

Wild tarragon has a long history of medicinal use. It has a reputation for soothing indigestion, particularly when used with fatty meats.  An infusion of the leaves has been variously used to treat fevers, intestinal worms and indigestion. It is also a mild sedative and can be used as a sleep aid.

Tarragon has also been used to stimulate menstruation and should not be used by pregnant women.  Traditional medicine favors a poultice of the foliage to heal cuts, treat toothache and ease arthritic pain. The root was also used for toothache and menstrual problems.  The plant has also been employed - fresh, dry or burned - to repel insects (like mosquitos, bedbugs and others), and as a breath freshener or perfume.

Recent studies have confirmed the medicinal properties of Tarragon extracts.  They are active against a wide range of human and animal bacteria.  There is also some evidence for anti-fungal activity.  As always, herbal medicines should be used with caution, and only after consulting with a qualified medical practitioner.  For more on the medicinal use of Wild tarragon, see references 1-3, below.

California wild tarragon (Artemisia dracunculus):
Mother Nature's Garden of Health
If you want to include Wild tarragon in your garden, first consider its size.  It will get to 4-5 ft. wide, so give it the space it needs.  Of course, Artemisia dracunculus is right at home in a medicinal or herb garden, particularly one that features Mediterranean herbs like thyme and rosemary. It also is perfectly happy in a large container – very much a Mediterranean look.  

California wild tarragon (Artemisia dracunculus):
in container
But consider also using it in a mixed native bed, with California sagebrush, California brickelbush, the bush monkeyflowers and wild grasses.  It would also be very happy on the edges of a rain garden or infiltration swale. It will love getting a little extra winter/spring water.  Just remember that it gets a little raggedly looking by fall. 

We hope you’ll be inspired to include Artemisia dracunculus in your own garden.  It’s a wonderful example of a highly useful native plant.  And it gives an authentic, water-wise, California touch that simply can’t be duplicated by a non-native shrub.

For a gardening information sheet see: http://www.slideshare.net/cvadheim/artemisia-dracunculus

For plant information sheets on other native plants see: http://nativeplantscsudh.blogspot.com/p/gallery-of-native-plants_17.html

California wild tarragon (Artemisia dracunculus): in garden

Saturday, December 23, 2017

Happy Holidays!!

Toyon espalier adds a festive note: Mother Nature's Backyard

Wishing all a joyous, peaceful and green holiday season.

Friday, December 8, 2017

Plant of the Month (December) : California Mugwort – Artemisia douglasiana

California Mugwort (Artemisia douglasiana): Mother Nature's Pollinator Garden

Few plants are blooming right now.  But several perennials are starting to come back, thanks to the cooler weather – and a little judicious watering.  One of these – the first species planted in our new Bie Havn Pollinator Garden - is the California mugwort, Artemisia douglasiana.  Our Plant of the Month has an easy-to-pronounce scientific name: ar-teh-MEE-see-uh  dug-LASS-ee-ANN-uh.  It’s yet another example of California’s many species in the Sunflower (Asteraceae) family.

California mugwort is also commonly known as Douglas’ sagewort.  The genus name, Artemisia, is the old Latin name for the wormwoods and mugworts.  The name probably honors the Greek goddess Artemis.  The species name douglasiana honors David Douglas (1798-1834), an early Scottish plant collector in the Columbia River region of the Pacific Northwest and in northern California. A number of native plants honor Douglas (the most common is the Douglas fir).   Specimens he collected for the Horticultural Society of London were an important early introduction of our west coast native plants to a European audience.

Artemisia douglasiana is native to the western U.S., from Washington and Idaho south to California and Nevada.  Growing in most of the lower elevations of California (below about 6000 ft; 1800 m.), it can be found in the moister areas of many plant communities including Chaparral, Coastal Sage Scrub, Northern and Southern Oak Woodland, Mixed-evergreen Forest and Yellow Pine Forest.

California Mugwort (Artemisia douglasiana):
Gardena Willows Wetland Preserve

Mugwort is also common around freshwater marshes and in moist meadows.  It once grew extensively in the coastal wetlands of western Los Angeles County, and can still be found in the Santa Monica and San Gabriel Mountains and on Catalina Island.   It was common along the Los Angeles and San Gabriel Rivers and their larger tributaries.  You can see it in a natural setting in the Gardena Willows Wetland Preserve.

California Mugwort (Artemisia douglasiana):
plants die back in fall

California mugwort is a part-woody, perennial groundcover plant in the Sunflower family (Asteraceae).  It dies back in the fall (the best time to prune it) and sends up new shoots and branches with the cool, wet weather of winter.  It’s a spreader; it increases via underground stems (rhizomes), by rooted stems (where they touch the ground) and by seed.  This is a natural groundcover and will fill an area given time.  If you want to limit its growth, you’ll need to contain it.

California Mugwort (Artemisia douglasiana)

Artemisia douglasiana is known for its erect stems and fresh green foliage.  The stems are 1-5 ft. (50-250 cm.) tall and somewhat woody at the base.  The stems are upright or recumbent (lying down).  Older, unpruned stems often lie on the ground and send up new, upright branches.  Mature clumps of Mugwort can be as much as 10 ft (3.5 m.) or more across in favorable sites.

California Mugwort (Artemisia douglasiana): new stems

The foliage is pale green on emergence, becoming medium green above and a pale green beneath.  The underside of the leaves are covered with dense hairs.  The plants can turn their leaves, bottom-side to the sun, as a protection against hot, dry conditions.  The leaves are simple and coarsely-toothed.  They are slightly succulent, softly hairy and have a fresh, slightly pungent odor when crushed.

California Mugwort (Artemisia douglasiana): leaves

California Mugwort (Artemisia douglasiana): mature leaves

California mugwort is not one of our showy native sunflowers.  It’s more like California sagebrush; small green-gold flowers, densely spaced on the tips of the stalks.  The flowers do attract the insect pollinators: native bees, pollinator flies and butterflies.  And the seeds are eaten by the seed-eating birds in fall (watch for Goldfinches and White-crowned Sparrows).   The plants themselves provide cover for ground-dwelling and feeding creatures like lizards and birds.  So Mugwort is a good plant for providing general habitat.

California Mugwort (Artemisia douglasiana): flower buds

California Mugwort (Artemisia douglasiana):
flowering plants


California mugwort is fairly easy to grow.  In our hot S. California gardens it prefers some afternoon shade.  It does well in dappled shade (or even darker) under trees.  It’s not particular about soil texture; we’ve grown it in both very sandy and clay soils.  It looks better with occasional summer water – a deep watering once or twice a month from May to September should suffice.

California Mugwort (Artemisia douglasiana):
prune back old stems in fall


A Mugwort clump really needs to be cut back in late fall.  We cut ours back almost to the ground.  No need to be persnickety when pruning – we sometimes just pull up the old, woody stalks and break them off.  This is also a good time to pull up stems that have grown beyond their desired perimeter. 

California Mugwort (Artemisia douglasiana): groundcover


Mugwort is a handy plant for shady spots under trees, where a green non-ivy groundcover is needed.  It does well on slopes, and will help bind the soil. We often mix it with the Woodmints (Stachys species) and Hummingbird sage (Salvia spathacea) for a mixed groundcover.  It’s a great plant for locally-themed gardens, giving just the right ‘wild’ element.
California Mugwort (Artemisia douglasiana): on slope
'Garden of Dreams' Discovery Garden, CSU Dominguez Hills
It’s also a candidate for the medicinal garden, with a long history of traditional use.  In fact, Mugwort’s medicinal properties are currently being evaluated for use in Western medicine.   A topical (skin) application of a decoction (tea) made from the leaves is affective against a number of micro-organisms.  Rubbing the leaves on affected skin is said to be soothing for poison oak rash.  And the leaves do provide a non-greasy ‘hand lotion’ for the hands; we often rub the leaves between our hands after a day of gardening.   Works like a charm on dry hands!

California Mugwort (Artemisia douglasiana): medicinal leaves
As a medicine, Artemisia douglasiana should not be taken lightly.  It is powerful medicine and should be used sparingly and under the care of a practitioner.  It is sometimes used as a tea for stomach and gastrointestinal ailments.  The plant chemicals have cytotoxic (cell-killing) properties, so this is not a medicine to use indiscriminately.  For more on the medicinal properties of this plant see references 1-3, below.

Mugwort also has another interesting property: it induces vivid dreams.  Some native traditions believe that sleeping on a pillow of Mugwort leaves will bring dreams of one’s future spouse.  We not sure of that, but it does induce vivid, technicolor dreams (we tried it).  It’s certainly not a sleep aid!

In summary, Artemisia douglasiana is a useful plant if you have the right place for it.  It’s a great all-round habitat plant that looks good much of the year.  It’s carefree (except for fall pruning) and can be contained.   It’s not the showiest of our California natives, but it’s a reliable groundcover for shady spots.

California Mugwort (Artemisia douglasiana): home garden, Redondo Beach, CA


For plant information sheets on other native plants see: http://nativeplantscsudh.blogspot.com/p/gallery-of-native-plants_17.html

For more on the medicinal properties of this plant, see:

  1. Michael Moore, Medicinal Plants of the Pacific West: ISBN-13: 978-0890135396 ; ISBN-10: 0890135398
  2.  https://ethnobiology.org/sites/default/files/pdfs/JoE/7-2/Timbrook1987.pdf
  3.  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3780460/



We welcome your comments (below).  You can also send your questions to: mothernaturesbackyard10@gmail.com

Saturday, November 18, 2017

California Gourmet: Buckwheat Roll-ups with Citrus-Sage Cream Cheese

Appetizers made from native California buckwheat seeds.

The winter holidays are almost here.  If you’re planning a holiday party, you’re probably already thinking about food.  And if you’ve dried native buckwheat seeds - and the leaves from your favorite native sage - now’s the time to use them. 

Flatbreads are found in most cultures around the world. Some common flatbreads are: pita, tortilla, roti, naan, fatir, lefse, chapati, fry bread and many others.  They may be made from local cereal grains and seasoned with regional seasonings.  So traditional flatbreads can reflect the unique flavors of their native region. 

Flatbreads are often unleavened: they contain no yeast, baking powder or other agents to make them rise. They are rolled out or patted with the hands to make them thin and flat.   They are usually cooked on a hot griddle, although traditional baking methods vary around the world.  They are fairly easy to make and can be used to create a make-ahead appetizer for your holiday parties.

Giant Buckwheat (St. Catherine's Lace)
Eriogonum giganteum

The native S. California Buckwheats (genus Eriogonum) are mostly shrubby plants that bloom in summer and produce numerous seeds in fall.  The seed heads add notes of rust and dark brown to the fall garden.   One of the showiest Eriogonums is the Giant buckwheat (Eriogonum giganteum) from the Channel Islands.  For more on this plant see: http://mother-natures-backyard.blogspot.com/2013/08/plant-of-month-august-st-catherines.html

Seed heads: Giant buckwheat

Most gardeners aren’t aware that native buckwheats are edible. You can collect the seed heads (chaff and all), remove the stems, dry them and use them in baked goods.  The Giant buckwheat is particularly simple to use, with its large, easy to collect seed heads.   We routinely collect the seed heads when we do our fall pruning.  We store the dried ‘seeds’ in an airtight glass jar until we use them.

We like to grind the dried seed heads and substitute them for part of the flour in flatbreads, muffins, scones and bread. We use a coffee/spice grinder, which grinds the seed heads to a ‘flour’.  The dark color and slightly sweet flavor of the ground buckwheat adds interest to pedestrian baked goods.  Buckwheat edibles are always a source of curiosity.  And they are one more reason to use the native buckwheats in your garden.

Below is just one recipe that uses native buckwheat ‘seeds’.

Flat bread made with native California buckwheat seeds

Flatbread Rolls with Flavored Cream Cheese

Flavored Cream Cheese Filling


  • 8 oz carton of whipped cream cheese
  • 1 tsp to 2 Tbsp dried, finely ground dried native spices or dried greens (sage, sagebrush, mint, stinging nettle, fresh or dried citrus zest, rose petals, kitchen spices).  You can use a single seasoning or combine


  1. Combine ingredients thoroughly
  2. Refrigerate overnight; stir and taste to check if more flavorings are needed


Home-made Flatbread


  • 1 ¾  cups / 300g plain flour (all purpose flour) (level cups, unsifted, not packed), + 1/4 cup extra for dusting & adjusting dough*
  • ¼ cup ground buckwheat seedheads (seed and chaff)
  • 1/2 tsp salt
  • 3 1/2 Tbsp / 50g butter (1.75 oz) : note: you can substitute margarine
  • 3/4 cup / 185 ml milk
  • 1/2 Tbsp oil (for cooking; we prefer olive oil)


  1. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
  2. Combine 1 ¾  cups flour, ground buckwheat, salt, butter and milk.
  3. Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
  4. Wrap with cling wrap and rest at room temperature for 30 minutes or so.
  5. Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
  6. Heat 1 tsp olive oil in a non-stick griddle over medium-high heat - lower if you have a heavy skillet.
  7. Place one flatbread on the griddle, cook for around 1- 1 1/2 minutes - it should bubble up - then flip and cook the other side, pressing down if it puffs up. There should be a golden brown spots on both sides.
  8. Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
  9. Continue to cook the remaining pieces.  Cool.

  1. Spread ¼ of the filling on each flatbread, smoothing the filling to the edges.
  2. Roll the flatbread into a tight roll.
  3. Refrigerate the rolls for about an hour to make it easier to slice.
  4. Slice the rolls into 1 inch pieces.
  5. Refrigerate the completed appetizers until ready to serve.  You can make them up to 2 days in advance. 


*If you don’t want to use the buckwheat, just use 2 cups regular flour

Rolling up flat bread spread with flavored cream cheese



We encourage you to send us your questions, comments and recipes (either comment below or e-mail to us at : mothernaturesbackyard10@gmail.com