My Daisies are coming into bloom and tomorrow I should have enough to cut and dry to make some Daisy Oil for later to become Daisy Salve. Only after picking clean blossoms, drying them and infusing them in olive oil on window sill for 4 to 6 weeks.
Afterwards straining the infused olive oil out squeezing all out of the blossoms.

Daisies are good for sprains, bruises, aches & pains. Daisies are anti-inflammatory, a wound-healer, and reduce pain. the salve I plan to make would be good for bruises, sports injuries, sore muscles, arthritis and of course dry skin! Just remember please don’t apply on broken skin. This salve is for closed wounds and bruises, etc.

I will post pictures during the process of making the oil and then salve.

I am starting this blog to spread some life knowledge and little lessons I have learned over the years.
To express and share thoughts and feeling on subjects.
I will be covering everything from canning to foraging to crocheting and sewing. A simple life and how to be thrifty throughout it.

I applied to review a book

From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide.

Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.

http://www.randomhouse.com/book/222963/asian-pickles-by-karen-solomon

I wait with anticipation upon it's arrival and report on my findings. I have roughly 25 preserving books in my tiny library now and love to can.

Last season I preserved Sweet and Tangy Carrots, Pickled Watermelon and many jams. Hoping this new books gives me a few more options to add to my larder,