https://youtu.be/ym2bCswU5Mk; https://youtu.be/dLXkE2gj-rs

Hello Community, Several of you mentioned you want to grow herbs this year, so I thought it’d be a good time to start an herb conversation as the season begins to shift. I added some starter information in the Herbal Classroom (more is coming soon). I’m also attaching a simple primer on doshas / constitution, the internal tendencies that influence how we feel day to day. Before we match herbs to a symptom, it helps to understand your baseline: - Do you tend to be dry or moist? For example, is your mouth usually dry or does it stay damp? - Does it change at different times of day? - Do you tend to be cool or warm? Are you generally cold-natured or warm-natured? From there, we can choose herbs more wisely with some are warming and drying, others are cooling and moistening. What helps us best depends on what your body is asking for. Remember, you’re the only one who can truly hear your body speak. What herb are you most excited to grow this year?

Add in the post what state or providence you are in.

My first wok cooking class yesterday; chicken, vegetables and rice. Surprised how quick and tasty it was. https://www.skool.com/cooking-with-ollie-8291/about?ref=ddad3ade077a450b800da620ad9499aa

The temp is going from 14F (-10C) to 45 (7C) tomorrow. As I look at our community members, we have climate zones equivalents of 3 -11. Really the only temperature we have in common this spring is soil temp. Does everyone have a stainless thermometer they can use in the garden? Does everyone agree with these soil temperature cues? - 40°F / 4°C and rising: peas, spinach, lettuce, radish (with protection if needed) - - 50°F / 10°C and rising: carrots, beets, chard, brassicas transplants - - 60°F / 16°C and rising: beans, sweet corn; tomato transplants only if nights are also warming - - 65–70°F / 18–21°C: squash, cucumbers, melons, okra