View from my ancestral farms
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View from my ancestral farms
Pepper, black gold of the earth, Spicy and bold, a true treasure, From the vine it springs forth, A spice beyond measure.
In every dish it lends its flair, A flavor that can’t be beat, A dash of pepper, black gold, Makes every meal complete.
It travels far and wide, A sought-after prize, A trading commodity, Throughout the ancient skies.
Black gold, pepper, a spice divine, A treasure to be savored, In every meal, a touch of class, Pepper, black gold, forever favored.
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Photo by Liz Pullan Pattathy on Unsplash
Purple is a rare color seen in nature. Enjoy while you can witness it.
Photo of Moss Phlox by Liz Pullan Pattathy on Unsplash
Krishna tulsi, also known as purple basil, is a variety of basil that is native to India. It is considered to be a sacred plant in Hinduism and is often grown in temples and homes. Krishna tulsi is known for its purple leaves and its slightly sweet, less bitter taste compared to other varieties of basil. It is commonly used in traditional Ayurvedic medicine for its many health benefits, including its ability to help reduce stress, boost the immune system, and improve digestion. It is also used in teas and other herbal remedies. In addition to its medicinal properties, krishna tulsi is also used as a culinary herb in Indian cooking, and it is particularly well-suited for use in chai tea.
The name “dandelion” comes from the French phrase “dent de lion,” which means “lion’s tooth.” This refers to the jagged edges of the dandelion’s leaves.
Photo by Liz Pullan Pattathy on Unsplash