Okay I am calling this series “Half Acre Homesteading” because marketing. The use of two words in a 2-3 word phrase is good at grabbing attention, think “Taco Tuesdays” or anything in that vein. You don’t need a half acre to make today’s show work for you, you can do most of this on even a postage stamp lot, many do. Likewise even if you have a lot more land, then this is what we call zone one design.
Creation of a 1/20th – 1/2 acre system that you spend the majority of your activity on and hence it is ultra productive and gives you the greatest ROI on your efforts. I will be covering techniques, varieties of vegetables and perennials, tools, etc. today but it is also a lot about how to think about the concept of small property homesteading. Today we continue with part three of this series and discuss herbs.
Join Me Today to Discuss…
- Intro Segments
- YouTube Channel of the Week – Mountain Rose Herbs
- Call the JERK Line at 877-644-1345
- What herbs can do for us on the homestead
- Flavor our food and ferments
- As food itself
- Provide fodder for our livestock
- Make fertilizer
- Provide medicine
- Provide tea
- Boost protien
- Attract beneficials and repel pests
- The good news is herbs are very easy to grow
- Dedicated “herb gardens”
- Inter-planted with veggies and other plants
- As margins and borders
- Some herbs I feel everyone should grow
- Mint (including bee and lemon balm)
- Goji Berry
- Using herbs and some specific examples
- Fresh – brushetta
- Dry – rubs for meat, teas
- Salve – comfrey, chickweed and plantain
- Oils – use dried herbs for safety
- Ferments – garlic is pretty amazing
- Tinctures, infusions, etc.
- Humans and herbs share thousands of years of history
Resources for today’s show…
- Follow Life With Jack on Instagram
- TSP Facebook Group
- Join the Members Brigade
- Join Our Forum
- Walking To Freedom
- The Granddaddy’s Gun Club
- Article Explaining the Facts about Comfrey Safety
- Fermented Vegetables by Christopher and Kristen Shockey
- Wild Fermentation by Sanor Katz
- The Herbal Medicine Makers Handbook by James Green
- Red Boat Fish Sauce
- Frontier Naturals Dehydrated Garlic by the Pound – This is what I use.
- 1961 – The Fray
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